| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains |
Sami |
Poultry, Salads |
6 |
Servings |
INGREDIENTS
| 2 |
T |
Well-seasoned mustard |
|
|
to 3 tablespoons |
| 4 |
|
Chicken breast halves |
|
|
skinned and boned |
| 1 |
|
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 |
T |
Fresh thyme, chopped |
|
|
to 3 tablespoons |
| 2 |
T |
Fresh oregano, chopped |
|
|
to 3 tablespoons |
| 4 |
|
Sun-dried tomato halves |
|
|
in oil finely chopped |
| 3 |
T |
Extra-virgin olive oil |
| 3 |
T |
Balsamic vinegar |
|
|
Black pepper to taste |
|
|
freshly ground |
INSTRUCTIONS
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. From Gemini's MASSIVE MealMaster
collection at www.synapse.com/~gemini
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