Grilled Chicken Breast & Bean Salad
Yield
6 servingsPrep
10 minCook
35 minReady
45 minTrans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | tablespoons |
prepared mustard
seasoned |
|
| 4 | each |
chicken breast halves, boneless, skinless
skinned and boned |
|
| 1 | package |
black-eyed peas
frozen |
*
|
| 32 | ounces |
beans
canned |
|
| 1 | each |
red onion
chopped |
|
| 2 | each |
tomatoes
ripe, chopped |
|
| 2 | tablespoons |
thyme
fresh, chopped |
*
|
| 2 | tablespoons |
oregano
fresh, chopped |
*
|
| 4 | each |
sundried tomatoes
in oil, finely chopped |
*
|
| 3 | tablespoons |
olive oil, extra-virgin
|
|
| 3 | tablespoons |
balsamic vinegar
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3E+1 | ml |
prepared mustard
seasoned |
|
| 4 | each |
chicken breast halves, boneless, skinless
skinned and boned |
|
| 1 | package |
black-eyed peas
frozen |
*
|
| 924.8 | ml/g |
beans
canned |
|
| 1 | each |
red onion
chopped |
|
| 2 | each |
tomatoes
ripe, chopped |
|
| 3E+1 | ml |
thyme
fresh, chopped |
*
|
| 3E+1 | ml |
oregano
fresh, chopped |
*
|
| 4 | each |
sundried tomatoes
in oil, finely chopped |
*
|
| 45 | ml |
olive oil, extra-virgin
|
|
| 45 | ml |
balsamic vinegar
|
|
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.
