Grilled Chicken Breast And Bean Saladchicken, poultry 2 tablespoons well-seasoned mustard to 3 tablesp 4 chicken breast halves skinned and 1 package frozen black-eyed peas 10-ounce pa 32 ounces canned beans combined - kidney; garbanzos -- white 1 medium-large red onion finely chop 2 medium-large ripe tomatoes coarsel 2 tablespoons fresh thyme; chopped to 3 tablespoons 2 tablespoons fresh oregano; chopped to 3 tablespoons 4 sun-dried tomato halves - in oil; finely chopped 3 tablespoons extra-virgin olive oil 3 tablespoons balsamic vinegar black pepper to taste freshly grou 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. |
