Southern Chopped Salad with Chicken Fritters and Black-eyed Peas

Romaine, kale, carrots, green beans, cucumbers and radishes topped with seasoned black eyed peas and chicken fritters

By: Carla Hall, Celebrity Chef

Prep Time: 15 min
Cook Time: 10 min

RECIPE
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Servings:

Yield: 4 Salads

Ingredients:

1 cup blanched green beans, cut 1-inch pieces
1/2 cup white Bbq dressing
2 cups spicy black-eyed peas
8 cooked chicken tenders, cut in half
4 cups romaine lettuce, chiffonade
4 cups kale, chiffonade
2 cups cucumbers, seeded, diced 1/4 inch
1/4 cup radishes, sliced 1/8 inch
1/2 cup carrots, shredded

White Bbq Dressing
1/2 cup mayonnaise
2 tablespoons apple cider vinegar
1/4 cup buttermilk
1 1/2 tablespoons prepared horseradish
1/2 teaspoon cayenne pepper
1/2 teaspoon kosher salt
1/2 teaspoon ground black pepper

Spicy Black-eyed Peas
2 teaspoons ground cumin
2 teaspoons ground coriander
1/2 teaspoon ground cardamom
1/2 teaspoon cayenne pepper
1 teaspoon kosher salt
1/2 teaspoon ground black pepper
2 cups black-eyed peas

Allergens:

Eggs, Gluten, Milk, Mustard, Soy, Wheat

Nutritional Information

Directions:

White Bbq Dressing: In a bowl, combine mayonnaise, apple cider vinegar and buttermilk. Whisk until well blended. Add horseradish, cayenne pepper, salt and pepper. Mix well.
Spicy Black-eyed Peas: In a bowl, combine cumin, coriander, cardamom, cayenne pepper, salt and pepper. Mix well. In a separate bowl, add black-eyed peas and spice rub. Toss to evenly coat.
For Service: In a bowl, combine romaine lettuce, kale, cucumbers, radishes, green beans and carrots. Toss to combine. Add dressing to vegetable mixture. Toss to evenly combine. Place salad mixture on plate and top with 1/2 cup spicy black-eyed peas and chicken tenders.

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Recipe Tags: Entertaining, Family Dinner, Quick & Easy, Chicken, Vegetable, Eggs, Gluten, Milk, Mustard, Soy, Wheat, Entrées, Salads, Fall, Spring, Summer, Winter,