Sprouted-bean And Chicken Salad
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Grains | June 1995 | 1 | Servings | |
INGREDIENTS
| 3 | c | Chicken broth |
| 2 | c | Water |
| 3 | Whole boneless skinless | |
| chicken breasts about 2 | ||
| 1/4 | ||
| poundshalved | ||
| 2 1/2 | T | White-wine vinegar |
| 2 | T | Fresh lemon juice |
| 1/2 | t | Sugar |
| 1/3 | c | Olive oil |
| 2 | T | Mayonnaise |
| 1 | T | Finely chopped fresh |
| tarragon leaves | ||
| 2 1/2 | c | Assorted sprouted beans |
| about 6 ounces | ||
| 1 | c | Chopped celery |
| 3 | Scallions, sliced thin | |
| 16 | Fat, 0 Other Carbohydrates |
INSTRUCTIONS
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; Converted by MM_Buster v2.0n.
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Nutrition (calculated from recipe ingredients)
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Calories: 3497
Calories From Fat: 2065
Total Fat: 231.4g
Cholesterol: 907.9mg
Sodium: 3324.8mg
Potassium: 5177.2mg
Carbohydrates: 37.4g
Fiber: 4.7g
Sugar: 11g
Protein: 311.5g