2 tablespoons Well-seasoned mustard -- to 3 tablespoons
4 Chicken breast halves -- skinned and boned
1 package Frozen black-eyed peas -- 10-ounce package
32 ounces Canned beans combined -- kidney, garbanzos, w
1 Medium-large red onion -- finely chopped
2 Medium-large ripe tomatoes -- coarsely chopped
2 tablespoons Fresh thyme -- chopped
to 3 tablespoons
2 tablespoons Fresh oregano -- chopped
to 3 tablespoons
4 Sun-dried tomato halves -- in oil, finely chopp
3 tablespoons Extra-virgin olive oil
3 tablespoons Balsamic vinegar
Black pepper to taste -- freshly ground

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.

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