Chicken And Black Eyed Pea Salad
|Canned black-eyed peas/Null||31 1⁄2 Ounce, drained (2 Cans, 15.8 Ounce Each)|
|Chopped cooked skinless chicken breast/Null||2 Cup (32 tbs), skinned before cooking and cooked without fat|
|Minced celery/Null||3⁄4 Cup (12 tbs) (Null)|
|Minced sweet red pepper/Null||3⁄4 Cup (12 tbs) (Null)|
|Minced green onions/Null||1⁄2 Cup (8 tbs) (Null)|
|Minced fresh cilantro/Null||1⁄3 Cup (5.33 tbs) (Null)|
|Oil free italian dressing/Null||3 Tablespoon (Commercial Variety)|
|Country style dijon style mustard/Null||2 Tablespoon (Null)|
|Red lettuce leaves/Null||6 (Null)|
Combine peas, chicken, celery, red pepper, green onions, cilantro, Italian dressing, and mustard in a large bowl; stir well.
Cover and chill.
Difficulty Level:Very Easy