Marinated Chicken and Black-Eyed Pea Salad
2/3 c olive oil
1-1 1/2 c chopped purple onion
4 garlic cloves, minced
1 tbsp ground cumin
1/2 c fresh lime juice
1/2 c cilantro
2 tsp ground pepper
1 jalepeno, seeded and chopped
2 tsp salt
2 lb. boneless, skinless chicken breast
2 (15 oz.) cans black-eyed peas, rinsed and drained
1 tbsp grated lime rind

Combine first 9 ingredients. Pour 1/2 cup into a large ziploc bag. Add chicken and let marinate for 2 hours in the refrigerator. Toss together peas and remaining marinade. Chill. Remove chicken from marinade and grill, broil or pan saute it; cool. Cube the chicken and add to the pea mixture. Stir in lime rind. Serve chilled or at room temperature. 12 servings.