Sprouted-bean and chicken salad

1 servings

Ingredients

Quantity Ingredient
3 cups Chicken broth
2 cups Water
3 Whole boneless skinless chicken breasts; (about 2 1/4
; pounds),halved
2½ tablespoon White-wine vinegar
2 tablespoons Fresh lemon juice
½ teaspoon Sugar
⅓ cup Olive oil
2 tablespoons Mayonnaise
1 tablespoon Finely chopped fresh tarragon leaves
2½ cup Assorted sprouted beans; (about 6 ounces)
1 cup Chopped celery
3 Scallions; sliced thin

Directions

In a 6-quart kettle bring broth and water to a boil. Add chicken and simmer, covered, 9 minutes. Remove kettle from heat and let chicken stand in cooking liquid, covered, until cooked through, about 20 minutes. Chicken may be poached 1 day ahead, cooled completely, uncovered, in cooking liquid, and chilled, covered. Bring chicken to room temperature to continue. Cut chicken into ½-inch pieces.

In a large bowl whisk together vinegar, lemon juice, sugar, and salt and pepper to taste until sugar is dissolved. Whisk in oil and mayonnaise in a stream, whisking until emulsified. Add chicken and remaining ingredients and toss until combined well.

Serves 6.

Gourmet June 1995

Converted by MC_Buster.

Per serving: 1777 Calories (kcal); 108g Total Fat; (55% calories from fat); 180g Protein; 15g Carbohydrate; 420mg Cholesterol; 3032mg Sodium Food Exchanges: 0 Grain(Starch); 24 Lean Meat; 1½ Vegetable; 0 Fruit; 16 ½ Fat; 0 Other Carbohydrates Converted by MM_Buster v2.0n.

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