Title: Sprouted-Bean And Chicken Salad
Categories: June 1995
Yield: 1 servings

3 c Chicken broth
2 c Water
3 Whole boneless skinless
-chicken breasts; (about 2
-1/4
; pounds),halved
2 1/2 tb White-wine vinegar
2 tb Fresh lemon juice
1/2 ts Sugar
1/3 c Olive oil
2 tb Mayonnaise
1 tb Finely chopped fresh
-tarragon leaves
2 1/2 c Assorted sprouted beans;
-(about 6 ounces)
1 c Chopped celery
3 Scallions; sliced thin

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.

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; 1 1/2 Vegetable; 0 Fruit;
16 1/2 Fat; 0 Other Carbohydrates

Converted by MM_Buster v2.0n.