Grilled Chicken Breast And Bean Salad Recipe

Step 1

Heat broiler or prepare outdoor grill. Spread mustard on one side of chicken breasts and broil or grill until they begin to brown.

Step 2

Turn and spread on additional mustard. Cook until done, then cut into narrow strips and place in serving bowl.

Step 3

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

Step 4

Drain liquid from canned beans and rinse thoroughly. Add to bowl with black-eyed peas, onion, fresh tomatoes, herbs and dried tomatoes.

Step 5

Beat oil and vinegar and mix with salad ingredients. Season with pepper and serve at room temperature. Makes 6 servings.

Things You'll Need

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

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