2 tablespoon well-seasoned mustard
- to 3 tablespoons
4 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-large red onion
- finely chopped
2 medium-large ripe tomatoes
- coarsely chopped
2 tablespoon fresh thyme -- chopped
- to 3 tablespoons
2 tablespoon fresh oregano -- chopped
- to 3 tablespoons
4 sun-dried tomato halves
- in oil -- finely chopped
3 tablespoon extra-virgin olive oil
3 tablespoon balsamic vinegar
black pepper to taste
- freshly ground
Instructions:
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.
