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GRILLED CHICKEN BREAST AND BEAN SALAD

Category:    Chicken, Beans, Salads
Yield: 6 servings
 
      2 tb Well-seasoned mustard                    - coarsely chopped
           - to 3 tablespoons                  2 tb Fresh thyme, chopped
      4    Chicken breast halves                    - to 3 tablespoons
           - skinned and boned                 2 tb Fresh oregano, chopped
      1 pk Frozen black-eyed peas                   - to 3 tablespoons
           - 10-ounce package                  4    Sun-dried tomato halves
     32 oz Canned beans combined                    - in oil, finely chopped
           - kidney, garbanzos, white          3 tb Extra-virgin olive oil
      1    Medium-large red onion              3 tb Balsamic vinegar
           - finely chopped                         Black pepper to taste
      2    Medium-large ripe tomatoes               - 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
  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.
 

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