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Grilled Chicken Breast and Bean Salad















Trans-fat Free, High Fiber


2 tablespoons prepared mustard
4 each chicken breast halves, boneless, skinless
skinned and boned
1 package black-eyed peas
32 ounces beans
1 each red onion
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


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 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.


* not incl. in nutrient facts

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Nutrition Facts

Serving Size 339g (12.0 oz)
Amount per Serving
Calories 38327% of calories from fat
 % Daily Value *
Total Fat 12g 18%
Saturated Fat 3g 13%
Trans Fat 0g
Cholesterol 60mg 20%
Sodium 795mg 33%
Total Carbohydrate 15g 15%
Dietary Fiber 11g 46%
Sugars g
Protein 56g
Vitamin A 11% Vitamin C 20%
Calcium 15% Iron 23%
* based on a 2,000 calorie diet How is this calculated?


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