Sprouted-Bean and Chicken Salad Recipe

Name: Sprouted-Bean and Chicken Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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

1
In a 6-quart kettle bring broth and water to a boil.
2
Add chicken and simmer, covered, 9 minutes.
3
Remove kettle from heat and let chicken stand in cooking liquid, covered, until cooked through, about 20 minutes.
4
Chicken may be poached 1 day ahead, cooled completely, uncovered, in cooking liquid, and chilled, covered.
5
Bring chicken to room temperature to continue.
6
Cut chicken into 1/2-inch pieces.
7
In a large bowl whisk together vinegar, lemon juice, sugar, and salt and pepper to taste until sugar is dissolved.
8
Whisk in oil and mayonnaise in a stream, whisking until emulsified.
9
Add chicken and remaining ingredients and toss until combined well.

855

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 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, and more.

Yes, Sprouted-Bean and Chicken Salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Sprouted-Bean and Chicken Salad

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions