Grilled Chicken Breast And Bean Salad

Course : Grilling
Serves: 6
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2 tablespoons well-seasoned mustard
4 medium chicken breast halves - skinned and boned
1 package frozen black-eyed peas - 10-ounce package
32 ounces canned beans combined - kidney -- garbanzos -- white
1 medium medium-large red onion - finely chopped
2 medium medium-large ripe tomatoes - coarsely chopped
2 tablespoons fresh thyme -- chopped
2 tablespoons fresh oregano -- chopped
4 medium sun-dried tomato halves - in oil -- finely chopped
3 tablespoons extra-virgin olive oil
3 tablespoons balsamic vinegar
1 teaspoon black pepper

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.

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