Grilled chicken breast and bean salad

6 servings

Ingredients

Quantity Ingredient
2 tablespoons Well-seasoned mustard to 3 tablespoons
4 Chicken breast halves skinned and boned
1 pack Frozen black-eyed peas 10-ounce package
32 ounces Canned beans combined kidney, garbanzos, white
1 Medium-large red onion finely chopped
2 Medium-large ripe tomatoes coarsely chopped
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 ground

Directions

Heat broiler or prepare outdoor grill. Spread mustard on one side of chicken breasts and broil or 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. Makes 6 servings.

Printed in the June 18, 1992, issue of the Los Angeles Daily News.

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