Recipe - Curried Chicken Salad

DRESSING
1 lg Egg
1 cup Corn oil
One fourth cup Vinegar
1 One half teaspoon Salt
1 teaspoon Pepper
1 teaspoon Garlic, minced
One half teaspoon Sugar
One half teaspoon Turmeric
One half teaspoon Coriander
One fourth teaspoon Cinnamon
One fourth teaspoon Nutmeg
One fourth teaspoon Dry mustard
One fourth teaspoon Cardamon
One fourth teaspoon Ground ginger
1/8 teaspoon Ground cloves
1/8 teaspoon Ground cumin
1/8 teaspoon Cayenne pepper

SALAD
2 pound Chicken breasts, boneless
and skinless
1 One fourth cup Celery, cut or sliced up
2 cup Pineapple, fresh & cubed
or apples
One half cup Dark raisins
Three fourths cup Macademias, cashews, or
walnuts, salted & roasted
Mixed greens or romaine

DRESSING: Whiz egg in a food processor or blender. Gradually add corn oil
so that it is well homogenized. Add remaining ingredients. SALAD: Preheat
oven to 350. Lay chicken on a rimmed baking sheet and cover tightly with
foil. Bake fo 2025 minutes until cooked through but still moist and
juicy. Cool to room temp. Cut into bitesize pieces. Combine with celery,
pineapple, raisins and nuts. (It is best to add pineapple just before
serving, because it it sits with the chicken for more than a few hours, the
acid will turn the chicken mushy.) Serve on greens, or in pita bread, or on
melon rounds.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini