Sprouted-Bean and Chicken Salad |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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Ingredients:
3 cups chicken broth |
2 cups water |
3 whole boneless skinless chicken breasts (about 2 1/4 pounds), halved |
2 1/2 tablespoons white-wine vinegar |
2 tablespoons fresh lemon juice |
1/2 teaspoon sugar |
1/3 cup olive oil |
2 tablespoons mayonnaise |
1 tablespoon finely chopped fresh tarragon leaves |
2 1/2 cups assorted sprouted beans (about 6 ounces) |
1 cup chopped celery |
3 scallions, sliced thin |
Directions:
1. 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 1/2-inch pieces.
2. 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.
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