Sprouted Bean And Chicken Salad Food
SPROUTED MUNG BEAN SALAD
Provided by Food Network
Time 10m
Yield 10 servings
Number Of Ingredients 9
Steps:
- Toss all of the ingredients together in a large serving bowl. Serve immediately.
SPROUTED MUNG BEAN SALAD (MOONG SALAAD)
This is a variation of one of my favorite salads and is SO incredibly healthy that I get to feel superior when I eat it. ;o) You can use a variety of sprouts; my favorites are mung beans and lentils. The spiciness can be adjusted by altering the chili/jalapeno amount. Some versions of this salad call for cooking the sprouts in a little water for 2 minutes, but I always use them raw - love the crunch! Time doesn't include sprouting your beans/lentils.
Provided by Sandi From CA
Categories Lentil
Time 12m
Yield 4 significantly sized servings
Number Of Ingredients 10
Steps:
- Mix the chili, onion, tomato, lemon juice, sugar (if using), salt and pepper together in a large bowl.
- Add the sprouts to the chili mixture, gently combine, then fold in the cilantro.
- Cover the bowl with plastic wrap and refrigerate until required. Serve chilled.
Nutrition Facts : Calories 43.5, Fat 0.2, SaturatedFat 0.1, Sodium 298.2, Carbohydrate 9.4, Fiber 2.3, Sugar 5.5, Protein 3.1
SPROUTED-BEAN AND CHICKEN SALAD
Yield Serves 6
Number Of Ingredients 12
Steps:
- 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.
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