GRILLED CHICKEN BREAST AND BEAN SALAD

Grilled Chicken Breast And Bean Salad image

Provided by Marian Burros

Categories dinner, easy, quick, salads and dressings

Time 30m

Yield 6 servings

Number Of Ingredients 11

Ingredients

4 chicken breast halves, skinned and boned
2 to 3 tablespoons well-seasoned mustard
1 10-ounce package frozen black-eyed peas
32 ounces canned kidney beans, garbanzos and white beans, combined
1 medium-large red onion, finely chopped
2 medium-large ripe tomatoes, coarsely chopped
2 to 3 tablespoons fresh thyme and oregano, chopped
4 sun-dried tomato halves in oil, finely chopped
3 tablespoons extra-virgin olive oil
3 tablespoons balsamic vinegar
Freshly ground black pepper to taste

Steps:

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.

Nutrition Facts : @context http, Calories 683, UnsaturatedFat 13 grams, Carbohydrate 94 grams, Fat 17 grams, Fiber 26 grams, Protein 42 grams, SaturatedFat 3 grams, Sodium 991 milligrams, Sugar 9 grams, TransFat 0 grams