Ingredients

Serves 6

　　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

　　

Step 1

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.

　　

Step 2

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.