EYES OF TEXAS SALAD
- 15 oz. can blackeyed peas, rinsed and drained
- 2 cups cooked instant rice
- 12 ounces chicken breast halves without skin, cooked and shredded
- 1/4 cup celery, finely chopped
- 1/4 cup red onion, finely chopped
- 1/4 cup fat-free mayonnaise
- salt and pepper, to taste
- dash hot sauce
In a large mixing bowl, combine blackeyed peas, rice and chicken. Add remaining ingredients, stirring to mix well. Refrigerate until ready to serve.
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