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Grilled Chicken Breast And Bean Salad Recipe
Serves: 6
Keywords: Chicken, vegetarian, recipe, recipes, Grilled Chicken Breast And Bean Salad Recipe
Ingredients
2
tb
Well-seasoned mustard to 3 tablespoons
4
Chicken breast halves skinned and boned
1
pk
Frozen black-eyed peas 10-ounce package
32
oz.
Canned beans combined kidney, garbanzos, white
1
Medium-large red onion finely chopped
2
Medium-large ripe tomatoes coarsely chopped
2
tb
Fresh thyme, chopped to 3 tablespoons
2
tb
Fresh oregano, chopped to 3 tablespoons
4
Sun-dried tomato halves in oil, finely chopped
3
tb
Extra-virgin olive oil
3
tb
Balsamic vinegar
Black pepper to taste freshly ground
Directions
- 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.
- Printed in the June 18, 1992, issue of the Los Angeles Daily News.