Sprouted Bean And Chicken Salad Recipes

BLACK BEAN CHICKEN SALAD

Steps:

• In a large serving bowl, combine the lettuce, chicken, beans, tomatoes, green pepper, onion and cheese. In a blender or food processor, combine the vinaigrette ingredients; cover and process until smooth. Pour over salad and toss to coat.

KOREAN BOILED BEAN SPROUTS SALAD

Steps:

• Bring water to a boil in a medium pot. Pour in bean sprouts and cover the pot. Cook until tender, about 30 seconds. Drain and rinse with cold water. Transfer to a salad bowl.
• Add green onions, garlic, chili powder, soy sauce, sesame oil, and salt to the bowl with the bean sprouts and mix.

GRILLED CHICKEN BREAST AND BEAN SALAD

Steps:

• Heat broiler or prepare outdoor grill. Spread mustard on one side of chicken breasts and broil or grill until they begin to brown. Turn and spread on additional mustard. Cook until done, then cut into narrow strips and place in serving bowl.
• Cook peas according to package directions, not more than 15 minutes. Drain.
• Drain liquid from canned beans and rinse thoroughly. Add to bowl with black-eyed peas, onion, fresh tomatoes, herbs and dried tomatoes.
• Beat oil and vinegar and mix with salad ingredients. Season with pepper and serve at room temperature.

SPROUTED-BEAN AND CHICKEN SALAD

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.

BEAN SPROUT SALAD

Steps:

• Heat oil in large skillet over medium high heat. Add the bean sprouts and cook quickly for 30 seconds. Add the peppers and stir fry. Add the scallions and stir. Remove vegetables to a strainer to drain.
• In a large bowl, mix together vinegar, sugar, salt and sesame oil. Add vegetables and toss tocoat. Refrigerate for 6 hours before serving.

SPROUTED MUNG BEAN SALAD

Steps:

• Toss all of the ingredients together in a large serving bowl. Serve immediately.

CHINESE CHICKEN SALAD I

Steps:

• Pour sweet and sour sauce into a large bowl. Sprinkle ground ginger into the bowl and mix it thoroughly with the sauce.
• Place romaine lettuce and bean sprouts into the bowl of sauce and toss it a few times.
• Add the shredded chicken to the bowl and toss it thoroughly with the lettuce and bean sprouts.
• Transfer the salad into a large serving bowl or 4 separate serving bowls. Top with cornflakes, almonds and a pinch of black ground pepper. Sprinkle with sesame seeds, if desired.

SPROUTED MUNG BEAN SALAD

Steps:

• Toss all of the ingredients together in a large serving bowl.
• Serve immediately.