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| Grilled Chicken Breast & Bean Salad
2 - 3 tablespoons of Well-seasoned mustard
4 Chicken breast halves, skinned and boned
one 10 ounce package of frozen black-eyed peas
32 ounce can of beans combined, kidney, garbanzos, white
1 Medium-large red onion, finely chopped
2 Medium-large ripe tomatoes, coarsely chopped
2 - 3 tablespoons of fresh thyme, chopped
2 - 3 tablespoons of fresh oregano, chopped
4 Sun-dried tomato halves, in oil, finely chopped
3 tablespoons of extra-virgin olive oil
3 tablespoons of Balsamic vinegar
Black pepper to taste |
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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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