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Clean 6-8 boneless, skinless chicken breasts
and pound with meat hammer between sheets of waxed paper until one-fourth inch
thin. Coat each with Grey Poupon brown French Dijon mustard and grill on each
side until done. Set aside and when cool, slice into strips. In separate bowl,
combine one can of either chick peas or northern white beans, along with
one-half can of rinsed red kidney beans. Add one large red onion, thinly
sliced into half-rings. Combine three-fourths cup each of green extra virgin
olive oil and red balsamic vinegar. Whisk together with one teaspoon dried
basil and one-half teaspoon dried oregano. Combine chicken strips, bean-onion
mixture, and pour vinaigrette over all. Toss well, and seal up to transport to
game. Serve with either pita bread or crusty French bread.
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Grilled Mustard Chicken Salad by Ernest Smith |
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