{"id":442,"date":"2009-11-16T18:41:00","date_gmt":"2009-11-16T18:41:00","guid":{"rendered":"https:\/\/anjaschwerin.com\/food\/?p=442"},"modified":"2016-03-17T18:00:43","modified_gmt":"2016-03-17T18:00:43","slug":"mung-bean-salad-with-chicken-and-egg","status":"publish","type":"post","link":"https:\/\/anjaschwerin.com\/food\/11\/mung-bean-salad-with-chicken-and-egg\/","title":{"rendered":"Mung Bean Salad with Chicken and Egg"},"content":{"rendered":"
<\/a><\/div>\n
This salad is what I had for dinner tonight. Only then remembered that this post including the pictures of the salad were sleeping in my computer for more than a month. <\/div>\n
No time to loose to share this wonderful simple salad recipe with you. It’s a healthy and filling salad, rich in proteins that is easy to prepare (apart from the mung beans that need to be soaked a little, I guess).<\/div>\n
What I like most about this salad are the boiled eggs. There are an essential part of the salad. Whenever I come across boiled eggs in dishes ( I had them in Indian curry recently), I am surprised how versatile and tasty they actually are. Definitely an enrichment to a meal. <\/div>\n

——————————————————————<\/b><\/p>\n

MUNG BEAN SALAD WITH CHICKEN AND EGG<\/b>S <\/div>\n
<\/div>\n
1 cup (215 grams) dry mung beans<\/div>\n
300g roasted chicken meat, shredded (optional)<\/div>\n
1 bunch scallions, sliced thinly<\/div>\n
1\/2 bunch of fresh mint, washed and chopped finely<\/div>\n
2 eggs, hard boiled <\/div>\n
1\/2 teaspoon salt<\/div>\n
<\/div>\n
MUSTARD DRESSING<\/b>  <\/div>\n
6 tablespoons extra virgin olive oil<\/div>\n
3 tablespoons white balsamic vinegar<\/div>\n
3 teaspoons Dijon mustard<\/div>\n
<\/div>\n

Serves 2-3.<\/span>
——————————————————————-<\/p>\n

<\/b>Soak the dried mung beans in a large bowl of water for 4-5 hours or overnight. Drain. Bring a large pot of water to a boil. Add mung beans and boil 2 minutes. Remove any foam. Drain beans. Bring another pot of water to the boil, add the beans and cook for another 8-10 minutes. Drain the beans and rinse with cold water.
Combine beans, shredded chicken, sliced scallions, chopped mint leaves and salt in a bowl and mix well.
Combine the ingredients for the dressing: olive oil, vinegar and mustard and pour over the salad. Toss to coat. Cut each boiled egg lengthwise by four and garnish the salad with the egg slices.<\/p>\n","protected":false},"excerpt":{"rendered":"

This salad is what I had for dinner tonight. Only then remembered that this post including the pictures of the salad were sleeping in my computer for more than a month. No timeRead More<\/a><\/span><\/p>\n","protected":false},"author":1,"featured_media":1112,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"image","meta":{"_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_jetpack_feature_clip_id":0,"_jetpack_memberships_contains_paid_content":false,"footnotes":"","jetpack_publicize_message":"","jetpack_publicize_feature_enabled":true,"jetpack_social_post_already_shared":false,"jetpack_social_options":{"image_generator_settings":{"template":"highway","default_image_id":0,"font":"","enabled":false},"version":2},"jetpack_post_was_ever_published":false},"categories":[13,18,7],"tags":[],"class_list":["entry","author-Anja","post-442","post","type-post","status-publish","format-image","has-post-thumbnail","category-main-dish","category-non-vegetarian","category-salad"],"jetpack_publicize_connections":[],"jetpack_sharing_enabled":true,"jetpack_shortlink":"https:\/\/wp.me\/p8TjFz-78","jetpack-related-posts":[{"id":75,"url":"https:\/\/anjaschwerin.com\/food\/01\/portuguese-chickpea-and-cod-salad\/","url_meta":{"origin":442,"position":0},"title":"Portuguese Chickpea and Cod Salad","author":"Anja","date":"January 11, 2013","format":false,"excerpt":"I am craving salty and hearty meals these days. Yes, it's winter. But more so, I am in the final stages of marathon training. I've been logging in my longest long run of 35k last week. For several weeks I have been running 70-80k per week. Now it's taper time.\u2026","rel":"","context":"In "gluten-free"","block_context":{"text":"gluten-free","link":"https:\/\/anjaschwerin.com\/food\/category\/gluten-free\/"},"img":{"alt_text":"","src":"https:\/\/i0.wp.com\/anjaschwerin.com\/food\/wp-content\/uploads\/2013\/01\/ChickpeaBacalhauSalad2-s.jpg?fit=660%2C947&ssl=1&resize=350%2C200","width":350,"height":200,"srcset":"https:\/\/i0.wp.com\/anjaschwerin.com\/food\/wp-content\/uploads\/2013\/01\/ChickpeaBacalhauSalad2-s.jpg?fit=660%2C947&ssl=1&resize=350%2C200 1x, https:\/\/i0.wp.com\/anjaschwerin.com\/food\/wp-content\/uploads\/2013\/01\/ChickpeaBacalhauSalad2-s.jpg?fit=660%2C947&ssl=1&resize=525%2C300 1.5x"},"classes":[]},{"id":325,"url":"https:\/\/anjaschwerin.com\/food\/08\/summer-light-potato-salad\/","url_meta":{"origin":442,"position":1},"title":"Summer Light Potato Salad","author":"Anja","date":"August 5, 2010","format":"image","excerpt":"I haven't been a big fan of potato salads for most of my life. I always found them drenched too much in mayonnaise, or the potatoes overcooked, or the whole salad too bland... you know what I mean. 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