Grilled Chicken Breast And Bean Salad

Recipe Ingredients

2 tablespoons	30ml	Well-seasoned mustard
		- to 3 tablespoons
4		Chicken breast halves
		- skinned and boned
1		Frozen black-eyed peas
		- 10-ounce package
32 oz	909g	Canned beans combined- kidney garbanzos white
1		Medium-large red onion
		- finely chopped
2		Medium-large ripe tomatoes
		- coarsely chopped
2 tablespoons	30ml	Fresh thyme - chopped
		- to 3 tablespoons
2 tablespoons	30ml	Fresh oregano - chopped
		- to 3 tablespoons
4		Sun-dried tomato halves- in oil finely chopped
3 tablespoons	45ml	Extra-virgin olive oil
3 tablespoons	45ml	Balsamic vinegar
		Black pepper to taste
		- freshly ground

Recipe Instructions

Prepare outdoor grill.

Spread mustard on one side of chicken breasts and grill until they begin to brown.

Turn and spread on additional mustard.

Cook until done, then cut into narrow strips and place in serving bowl.

Cook peas according to package directions, not more than 15 minutes. Drain.

Drain liquid from canned beans and rinse thoroughly.

Add to bowl with black-eyed peas, onion, fresh tomatoes, herbs and dried tomatoes.

Beat oil and vinegar and mix with salad ingredients.

Season with pepper and serve at room temperature.

Source:
Kathy Pitts

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