----DRESSING----
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

SALAD
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.