Try this Grilled Chicken Breast and Bean Salad recipe, or contribute your own.
Suggest a better descriptionHeat 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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Serving Size: 1 Serving (242g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 345 | ||
Calories from Fat: 292 (85%) | ||
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Amt Per Serving | % DV | |
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Total Fat 32.4g | 43 % | |
Saturated Fat 5.4g | 27 % | |
Monounsaturated Fat 15.2g | ||
Polyunsanturated Fat 10.1g | ||
Cholesterol 37.1mg | 11 % | |
Sodium 65.4mg | 2 % | |
Potassium 178mg | 5 % | |
Total Carbohydrate 1.4g | 0 % | |
Dietary Fiber 0.2g | 1 % | |
Sugars, other 1.3g | ||
Protein 12.3g | 18 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 345
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