Grilled Chicken Breast & Bean Salad Recipe
Yield: 6 servingsYield: 6 servings
Recipe by luhu.jp
Ingredients:
2 tablespoon: well-seasoned mustard to 3 tablesp, oons
4: chicken breast halves skinned and, boned
1 pkg: frozen black-eyed peas 10-ounce pa, ckage
32 oz: canned beans combined kidney, garb, anzos, white
1 medium: large red onion finely chop, ped
2 medium: large ripe tomatoes coarsel, y chopped
2 tablespoon: fresh thyme, chopped to 3 tablespo, ons
2 tablespoon: fresh oregano, chopped to 3 tables, poons
4: sun-dried tomato halves in oil, fi, nely chopped
3 tablespoon: extra-virgin olive oil,
3 tablespoon: balsamic vinegar,
1: black pepper to taste freshly grou, nd
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.
Yield: 6 servings
Source from luhu.jp
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.
Yield: 6 servings
Source from luhu.jp