Tex-Mex · salad

Chicken And Black -Eyed Pea Salad On Crispy Flour Tortillas

Chicken And Black -Eyed Pea Salad On Crispy Flour Tortillas reads citrus 5.7, sourness 5.3 and allium 4.0 on Palate's 0–10 flavor X-ray — a Tex-Mex salad, about 25 min. Measured from the recipe itself: ingredients and technique.

The flavor X-ray — six axes, 0–10

• Umami & Savory — 2.8 / 10
• Sweet & Fruity — 3.2 / 10
• Sour & Bright — 7.3 / 10
• Bitter & Earthy — 2.0 / 10
• Rich & Fat — 3.9 / 10
• Aromatic & Spice — 4.5 / 10

The measured notes (of 18)

Citrus 5.7 · Sourness 5.3 · Allium 4.0 · Richness 3.6 · Salinity 2.6 · Sweetness 2.6 · Herbaceous 2.4 · Umami 2.1 · Fruity 2.1 · Heat 2.1 · Earthy 1.8 · Bitterness 1.4 · Nutty 1.2 · Floral 0.9 · Warm Spice 0.8

What's in it (13)

• 1 1/2 cups dried black-eyed peas
• 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

Time & effort: about 25 min (15 min active) · effort: involved

Nutrition (per 100 g, engine-estimated): 163.5 kcal, 7.8 g protein, 3.5 g fat, 25.1 g carbs

Dietary: Contains meat — engine-derived; double-check anything allergy-critical.

How it's cooked (4 steps)

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.
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.

Dishes with a similar flavor shape

• Zaalouk — Moroccan
• Harissa — Moroccan
• Moroccan Raw Carrot Salad — Moroccan
• Moroccan Tomato Soup — Moroccan
• Huevos Rancheros with Black Beans — Mexican

Keep reading: what citrus, sourness, allium mean in the flavor lexicon · the world's cuisines, by flavor.

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Every number above is Palate's engine-measured estimate, computed from this recipe's ingredients and techniques — not human-tasted ratings or reviews.