Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   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 -- white
   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 chopped
   3      tablespoons   extra-virgin olive oil
   3      tablespoons   balsamic vinegar
                        black pepper to taste
                        - freshly ground

Preparation:

Prepare outdoor grill. Spread mustard on one side of chicken breasts and 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.