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.