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
  1. In a large mixing bowl, combine blackeyed peas, rice and chicken. Add remaining ingredients, stirring to mix well. Refrigerate until ready to serve.