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2½ cups chopped cooked chicken breast, without skin
1 (15½ ounce) can black-eyed peas, rinsed
1 cup chopped celery
½ cup chopped red onion
1 cup chopped green and yellow bell peppers
¼ cup low-fat mayonnaise
¼ cup plain nonfat yogurt
1 teaspoon lime juice (can use pickled jalapeno juice instead)
1. In large bowl gently stir together chicken, black-eyed peas, celery, onion and peppers.
2. In small bowl, whisk together the dressing ingredients: mayonnaise, yogurt and lime juice. Add dressing to salad ingredients; toss to combine.
3. Cut 2 red bell peppers in half lengthwise. Scoop out any seeds. Divide the salad between 4 red bell peppers halves, serving 1 half per person. Sprinkle fresh chopped cilantro on top. Makes 4 servings.
Chicken Salad with Roasted Corn and Cilantro
2½ cups cooked, diced BBQ chicken breast
½ cup roasted corn, cut from the cob (or whole kernel)
4 roasted red peppers, chopped
2 thinly sliced scallions
¼ cup minced fresh cilantro
2 tablespoons canola oil
2 tablespoons lime juice
1 teaspoon Dijon mustard
1/8 teaspoon black pepper
1 clove garlic, minced