Grilled Chicken Breast And Bean Salad

By Marian Burros

Published September 23, 1989

Total Time
30 minutes
Rating
4(11)
Comments
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Featured in: LIFE STYLE: Sunday Menu; Don't Frown on Beans, Even Those From a Can

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Ingredients

Yield:6 servings

  • 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

Ingredient Substitution Guide
Nutritional analysis per serving (6 servings)

105 grams carbs; 66 milligrams cholesterol; 760 calories; 7 grams monosaturated fat; 3 grams polyunsaturated fat; 2 grams saturated fat; 15 grams fat; 28 grams fiber; 1454 milligrams sodium; 53 grams protein; 15 grams sugar

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    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.

  2. Step 2

    Cook peas according to package directions, not more than 15 minutes. Drain.

  3. Step 3

    Drain liquid from canned beans and rinse thoroughly. Add to bowl with black-eyed peas, onion, fresh tomatoes, herbs and dried tomatoes.

  4. Step 4

    Beat oil and vinegar and mix with salad ingredients. Season with pepper and serve at room temperature.

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Ratings

4 out of 5
11 user ratings
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Comments

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LindaL

We had dried, cooked black-eyed peas (but not other canned beans), and had fresh garden tomatoes and herbs. By the way the recipe was 1989! It was delicious.

gpsdenver

Excellent easy dish - have been making it since it first ran in The Times. It really is a complete meal by itself, but I like to also have it over arugula or mixed greens. It is very adaptable. Can use different herbs like basil or Italian parsley; can add lemon juice. I cut down on the onion, add a little more sun dried tomato. Also even though the recipe does not call for salt, I find it needs a bit added at the end.

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