Preparation / Directions:
Prepare outdoor grill.
Spread mustard on one side of chicken breasts and 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.