Chicken and Black -Eyed Pea Salad on Crispy FlourĀ Tortillas

July 18, 2011
1 Ratings
  • Prep time 1 hour
  • Cook time 20 minutes
  • Serves 6
Author Notes

I have been making a version of this refreshing black-eyed pea salad ever since I saw the original recipe in The Fresh Market Cookbook. It is perfect as a side dish for Summer barbecues. But faced with having to make something more substantial for dinner one night, I turned the salad into a complete meal by adding some leftover chicken and serving it on crispy flour tortillas. Garnished with sour cream or guacamole, this is not your ordinary meal. You can eat it standing up with lots of napkins. The crunch of the tortillas and the coolness of the salad is perfect for a quick lunch or a hot summer's night. If you want to cut the time of preparation, you can use canned black-eyed peas. —lakelurelady

What You'll Need
  • 1 1/2 cups dried black-eyed peas or 2 15 oz. can black- eyed peas, drained
  • 1 English cucumber, seeded and chopped
  • 1 small Vidalia onion, chopped
  • 3 tomatoes, seeded and chopped
  • 1 jalapeno pepper, seeded and minced
  • 1/2 cup flat leaf parsley, chopped
  • 2 cloves garlic, minced
  • 1/2 cup extra virgin olive oil
  • 1/4 cup fresh squeezed lemon juice
  • Salt and pepper to taste
  • 1 cup shredded cooked chicken
  • 6 8 inch flour tortillas
  • 1/4 cup canola oil
  1. Rinse black-eyed peas in a colander. Place peas in a pot of salted boiling water, cover and bring back to boil. Reduce heat and simmer for 15 to 20 minutes. Drain, rinse and allow to cool. If you are in a hurry, use the canned black-eyed peas drained.
  2. Combine cooled black-eyed peas and next 6 ingredients in a serving bowl. Whisk together olive oil, lemon juice and salt and pepper. Pour over salad and stir to combine. Add shredded chicken and stir into salad.
  3. Place 1/4 cup canola oil in a large skillet. Heat oil. Add tortillas one at a time and fry until both sides are browned. Remove to paper towel lined tray.
  4. Assemble tortillas. Spoon salad mixture on each one. Dollop with sour cream and/or guacamole and serve.

See what other Food52ers are saying.

  • Mindy Stone
    Mindy Stone
  • BlueKaleRoad
  • lakelurelady
I have been a serious cook from the time I first took an introductory course in French Cooking from Irena Chalmers, a cookbook author and instructor at the CIA. My first love is French cooking but I also value the importance of fresh local ingredients. The freshest ingredients seasoned right and prepared with love will result in the perfect meal.

5 Reviews

Mindy S. July 20, 2016
Made this tonight for "Chopped" night at my friend's house. EXCELLENT recipe. I used dried black eyed peas that I let soak overnight before cooking. I also used coconut oil instead of canola oil (much healthier) and WOW....the taste of the fried tortillas was out of this world!!! A WINNER!
BlueKaleRoad August 9, 2011
Your black eyed pea salad sounds terrific! Love the idea of serving it on crisp tortillas.
lakelurelady August 10, 2011
Thanks BKR. I love the crispy tortillas the most in this recipe.
lakelurelady August 6, 2011
Great idea sdebrango. Next time I make them I will use corn tortillas. Thanks.
lakelurelady August 5, 2011
Thanks sdebrango. Appreciate your support.