Black-Eyed Pea Chicken Salad

1 can black-eyed peas, rinsed and drained
1 cooked chicken breast, roughly diced (about 1 c.)
1 T. olive oil
½ onion, finely diced
¼ red bell pepper, diced
½- 1 celery rib, diced
1 T. mayonnaise (low fat is fine)
1-2 tsp. cider vinegar
(optional, but yummy) Dash of spice: try cilantro, or a spice blend, or sprinkle of thyme or marjoram
1 stalk green onion – top thinly sliced
Salt, Pepper & hot sauce to taste

Heat oil in skillet. Add onion and red bell pepper, cooking until softened. Transfer to a bowl to cool.
Mix mayonnaise and vinegar together adding the dash of seasoning of your choice. (You may want to add this when salad is finished and flavors have blended more: it’s up to you!)
Gently mix mayonnaise mixture with onion & pepper. Add celery, black-eyed peas, chicken and green onion. Salt and pepper & add hot sauce to taste. Chill thoroughly. Serve with crusty bread or on hearty crackers. Great salad to take to work.

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