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Recipe



---------- Recipe via Meal-Master (tm) v8.02

Title: GRILLED CHICKEN BREAST AND BEAN SALAD
Categories: Poultry, Salads
Yield: 6 servings

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

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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