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Grilled Chicken Breast And Bean Salad Recipe

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    Source: www.yumyum.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. 2 tb Fresh thyme, chopped

    3. 3 tablespoons 2 tb Fresh oregano, chopped

    4. 3 tablespoons 4 Sun-dried tomato halves

    5. in oil, finely chopped

    6. 3 tb Extra-virgin olive oil

    7. 3 tb Balsamic vinegar

    8. Black pepper to taste

    9. coarsely chopped 2 Medium-large ripe tomatoes

    10. 3 tablespoons 4 Chicken breast halves

    11. skinned and boned

    12. 1 pk Frozen black-eyed peas

    13. 10-ounce package

    14. 32 oz Canned beans combined

    15. kidney, garbanzos, white

    16. 1 Medium-large red onion

    17. finely chopped freshly ground

    Instructions Jump to Ingredients ↑

    1. Heat broiler or prepare outdoor grill.

    2. Spread mustard on one side of chicken breasts and broil or grill until they begin to brown.

    3. Turn and spread on additional mustard.

    4. Cook until done, then cut into narrow strips and place in serving bowl.

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

    6. Drain.

    7. Drain liquid from canned beans and rinse thoroughly.

    8. Add to bowl with black-eyed peas, onion, fresh tomatoes, herbs and dried tomatoes.

    9. Beat oil and vinegar and mix with salad ingredients.

    10. Season with pepper and serve at room temperature.

    11. Makes 6 servings.

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

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