Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

--------------------------DRESSING-------------------------------

---------------------------SALAD--------------------------------
1 lg Egg
1 c Corn oil
1/4 c Vinegar
1 1/2 ts Salt
1 ts Pepper
1 ts Garlic, minced
1/2 ts Sugar
1/2 ts Turmeric
1/2 ts Coriander
1/4 ts Cinnamon
1/4 ts Nutmeg
1/4 ts Dry mustard
1/4 ts Cardamon
1/4 ts Ground ginger
1/8 ts Ground cloves
1/8 ts Ground cumin
1/8 ts Cayenne pepper
2 lb Chicken breasts, boneless
-and skinless
1 1/4 c Celery, sliced
2 c Pineapple, fresh cubed
-or apples
1/2 c Dark raisins
3/4 c 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 20-25 minutes until cooked through but
still moist and juicy. Cool to room temp. Cut into bite-size
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.

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