Eyes Of Texas Salad - cooking recipe

Ingredients

1 1/2 c. black-eyed peas, cooked and drained well
1 c. rice, cooked
1 c. chicken, cooked and finely chopped
1/4 c. celery, chopped
1/4 c. onion, chopped
1/4 c. mayonnaise
1/2 tsp. salt
1 tsp. pepper
dash of hot sauce

Preparation

Combine cooled black-eyed peas, rice and chicken.
Add remaining ingredients; blend well and pack into an oiled 5 1/2 cup mold.
Refrigerate until set.
Unmold and spread with Avocado Topping.
(Don't like molds?
Just use a casserole dish.)