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Chicken And Blackeyed Pea Salad With Honey & Mustard Dressing

A home-style Chicken And Blackeyed Pea Salad With Honey & Mustard Dressing made with Honey, Dijon Mustard, Soy Sauce, Balsamic Vinegar, and Extra Virgin Olive Oil. Serves 6. Scale it up or down for the number of people at the table.

Ingredients

• 2 tbsp
• 2 tbsp
• 2 tsp
• 1/4 cup
• 1/2 cup
• 5
• 2 tbsp
• 1 tsp
• 1 tsp
• 1 tsp
• 1 tbsp
• 1/2 cup
• 1 cup
• 1/2 cup
• 1/4 cup
• 5 cup
• 1 oz
• 1/4 cup

Method (preview)

1. 1

   Have all ingredients at room temperature.

2. 2

   In the bowl of a food processor add the honey, mustard, soy sauce and vinegar.

3. 3

   Process briefly.

4. 4

   With motor running, slowly add the 1/2 cup olive oil.

5. 5

   Set aside.

6. 6

   Whisk together the oil, vinegar, thyme and pepper in a non-corrosive dish.

7. 7

   Coat both sides of each breast with this marinade, cover and refrigerate for 30 minutes up to 6 hours.

8. 8

   Heat a large skillet over medium heat, add the chicken breasts, and saute, turning once, until lightly browned and cooked through, about 3 minutes per side.

9. 9

   Sprinkle with salt, cool, dice and combine with the pan juices, the celery, green onion, parsley and cranberry.

10. 10

    Refrigerate.

11. 11

    Just before serving divide the greens among six plates. Toss the dressing with the chicken, then spoon it on top of the greens.

12. 12

    Garnish with the blackeyed peas and peanuts.