Recipe - Grilled Chicken Breast And Bean Salad

2 tablespoon Wellseasoned mustard
to 3 tablespoons
4 Chicken breast halves
skinned and boned
1 pack Frozen blackeyed peas
10ounce package
32 ounce Canned beans combined
kidney, garbanzos, white
1 Mediumlarge red onion
finely chopped
2 Mediumlarge ripe tomatoes
coarsely chopped
2 tablespoon Fresh thyme, chopped
to 3 tablespoons
2 tablespoon Fresh oregano, chopped
to 3 tablespoons
4 Sundried tomato halves
in oil, finely chopped
3 tablespoon Extravirgin olive oil
3 tablespoon Balsamic vinegar
Black pepper to taste
freshly ground

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
blackeyed 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.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini