Grilled Chicken Breast & Bean Salad

This salad has layers of flavor that you just don’t get from plain grilled chicken on lettuce.

The chicken breasts get coated in seasoned mustard on both sides during grilling, which builds a tangy, slightly caramelized crust. Once done, they’re sliced into strips and tossed straight into the bowl with the beans while still warm so they absorb the dressing.

Two kinds of tomatoes do different jobs here. Fresh ripe tomatoes bring juicy brightness, while oil-packed sun-dried tomatoes add concentrated, chewy sweetness. Fresh thyme and oregano tie everything together with a herby backbone.

The balsamic-olive oil vinaigrette is light enough that nothing feels heavy, even with all those beans. Serve it at room temperature, where all those flavors open up the most.

Kitchen Tips

• Rinse the canned beans thoroughly. The canning liquid is starchy and salty and muddies the clean flavors of this salad.
• Don’t overcook the black-eyed peas. Fifteen minutes max. Mushy peas lose their texture and turn the salad into a porridge.
• Mix the dressing while the chicken grills so the beans can start soaking it up immediately.

Variations

• Use grilled shrimp or steak instead of chicken for a different protein.
• Add crumbled feta or goat cheese for a salty, creamy contrast.
• Toss in a handful of arugula or baby spinach for a leafy green element.