Recipe - Sprouted-Bean And Chicken Salad

3 cup Chicken broth
2 cup Water
3 Whole boneless skinless
chicken breasts; (about 2
1/4
; pounds),halved
2 One half tablespoon Whitewine vinegar
2 tablespoon Fresh lemon juice
One half teaspoon Sugar
1/3 cup Olive oil
2 tablespoon Mayonnaise
1 tablespoon Finely chopped fresh
tarragon leaves
2 One half cup Assorted sprouted beans;
(about 6 ounces)
1 cup Chopped celery
3 Scallions; cut or sliced up thin

In a 6quart 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 1/2inch 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 One half Vegetable; 0 Fruit;
16 One half Fat; 0 Other Carbohydrates

Converted by MM_Buster v2.0n.