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GRILLED CHICKEN BREAST AND BEAN SALAD

  • 6servings

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Source: www.cookreceipts.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates, Cellulose
VitaminsB1, B2, B3, B6, H, C, P
MineralsZinc, Copper, Chromium, Silicon, Iron, Magnesium, Sulfur, Chlorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 2 tb Well-seasoned mustard

  2. 4 Chicken breast halves

  3. - skinned and boned

  4. 1 pk Frozen black-eyed peas

  5. - 10-ounce package

  6. 32 oz Canned beans combined

  7. - kidney, garbanzos, white

  8. 1 Medium-large red onion

  9. - finely chopped

  10. 2 Medium-large ripe tomatoes

  11. - coarsely chopped

  12. 2 tb Fresh thyme, chopped

  13. 2 tb Fresh oregano, chopped

  14. - to 3 tablespoons

  15. 4 Sun-dried tomato halves

  16. - in oil, finely chopped

  17. 3 tb Extra-virgin olive oil

  18. 3 tb Balsamic vinegar

  19. Black pepper to taste

  20. - freshly ground

Instructions Jump to Ingredients ↑

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

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

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

  4. Drain.

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

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

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