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  • Grilled Chicken Breast And Bean Salad

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    Grilled Chicken Breast And Bean Salad
    Servings: 6
    by Global Cookbook
    92760 recipes
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    Ingredients

    • 2 Tbsp. Well-seasoned mustard to 3 Tbsp.
    • 4 x Chicken breast halves skinned and boned
    • 1 pkt Frzn black-eyed peas 10-oz package
    • 32 ounce Canned beans combined kidney, garbanzos, white
    • 1 med -large red onion finely minced
    • 2 med -large ripe tomatoes coarsely minced
    • 2 Tbsp. Fresh thyme, minced to 3 Tbsp.
    • 2 Tbsp. Fresh oregano, minced to 3 Tbsp.
    • 4 x Sun-dry tomato halves in oil, finely minced
    • 3 Tbsp. Extra-virgin extra virgin olive oil
    • 3 Tbsp. Balsamic vinegar Black pepper to taste freshly grnd

    Directions

    1. Heat broiler or possibly prepare outdoor grill. Spread mustard on one side of chicken breasts and broil or possibly grill till they begin to brown.
    2. Turn and spread on additional mustard. Cook till done, then cut into narrow strips and place in serving bowl.
    3. Cook peas according to package directions, not more than 15 min.
    4. Drain.
    5. Drain liquid from canned beans and rinse thoroughly. Add in to bowl with black-eyed peas, onion, fresh tomatoes, herbs and dry tomatoes.
    6. Beat oil and vinegar and mix with salad ingredients. Season with pepper and serve at room temperature.
    7. Makes 6 servings.

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