---------- Recipe via Meal-Master (tm) v8.02
  Categories: Poultry, Salads
       Yield: 6 servings
       2 tb Well-seasoned mustard
            - to 3 tablespoons
       4    Chicken breast halves
            - skinned and boned
       1 pk 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 tb Fresh thyme, chopped
            - to 3 tablespoons
       2 tb Fresh oregano, chopped
            - to 3 tablespoons
       4    Sun-dried tomato halves
            - in oil, finely chopped
       3 tb Extra-virgin olive oil
       3 tb 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
      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.