Grilled Chicken Breast And Bean Salad Recipe

Name: Grilled Chicken Breast And Bean Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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

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.

777

kcal

Calories

Fat

101

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 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, and more.

Yes, Grilled Chicken Breast And Bean Salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Grilled Chicken Breast And Bean Salad

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