Grilled Chicken Breast and Bean Salad

• 2 tablespoons prepared mustard seasoned
• 4 each chicken breast halves, boneless, skinless skinned and boned
• 1 package black-eyed peas frozen
• 32 ounces beans canned
• 1 each red onion chopped
• 2 each tomatoes ripe, chopped
• 2 tablespoons thyme fresh, chopped
• 2 tablespoons oregano fresh, chopped
• 4 each sundried tomatoes in oil, finely chopped
• 3 tablespoons olive oil, extra-virgin
• 3 tablespoons balsamic vinegar

1. Heat broiler or prepare outdoor grill.
2. Spread mustard on one side of chicken breasts and broil or grill until they begin to brown.
3. Turn and spread on additional mustard.
4. Cook until done, then cut into narrow strips and place in serving bowl.
5. Cook peas according to package directions, not more than 15 minutes.
6. Drain.
7. Drain liquid from canned beans and rinse thoroughly.
8. Add to bowl with black-eyed peas, onion, fresh tomatoes, herbs and dried tomatoes.
9. Beat oil and vinegar and mix with salad ingredients.
10. Season with pepper and serve at room temperature.

chicken breast halves, blackeyed peas frozen, beans, red onion, tomatoes, thyme, oregano, tomatoes, olive oil, balsamic vinegar

Taken from recipeland.com/recipe/v/grilled-chicken-breast-bean-sal-38436 (may not work)