Ingredients

• 2 boneless, skinless chicken breasts
• 4 large eggs
• 1 cup red kidney beans, cooked
• 1/2 cup split peas, cooked
• 1/4 cup cheese, diced
• 1 cup milk
• Salt and pepper to taste

Instructions

1. Place eggs in a saucepan and cover with water. Bring to a boil, then simmer for 10 minutes.
2. Remove eggs from hot water and place in ice water to cool. Once cooled, peel and slice the eggs.
3. While eggs are boiling, place chicken breasts in another pot and cover with water. Bring to a boil, then simmer for 15-20 minutes or until cooked through.
4. Remove chicken from the pot and let it cool. Once cooled, slice the chicken into strips.
5. In a large serving bowl, combine cooked red kidney beans and split peas.
6. Add sliced chicken and eggs to the bowl.
7. Sprinkle diced cheese over the salad.
8. Season with salt and pepper to taste, then gently toss all ingredients together.
9. Serve immediately or chill in the refrigerator until ready to eat.