Recipe for Grilled Chicken Breast and Bean Salad 
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Yield:
6 Servings
Ingredients:
Amount Ingredient
2 tbl Well-seasoned mustard to 3 tablespoons
4 x Chicken breast halves skinned and boned
1 pkt Frozen black-eyed peas 10-ounce package
32 oz Canned beans combined kidney, garbanzos, white
1 med -large red onion finely chopped
2 med -large ripe tomatoes coarsely chopped
2 tbl Fresh thyme, chopped to 3 tablespoons
2 tbl Fresh oregano, chopped to 3 tablespoons
4 x Sun-dried tomato halves in oil, finely chopped
3 tbl Extra-virgin olive oil
3 tbl Balsamic vinegar
Instructions:
Instructions: 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.

Makes 6 servings.

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