Sprouted-Bean and Chicken Salad

• 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.

chicken broth, water, chicken breasts, whitewine vinegar, lemon juice, sugar, olive oil, mayonnaise, tarragon, beans, celery, scallions

Taken from www.epicurious.com/recipes/food/views/sprouted-bean-and-chicken-salad-10511 (may not work)