Hudson’s Oriental Salad

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Hudson’s Oriental Salad

1 1/4 lb. chicken breasts boneless and skinless

salt and pepper to taste

Season chicken with salt and pepper. Bake at 350°F. for about 25 minutes until done.

Sesame Dressing:

1 egg yolk

1/4 C. soy sauce

1/4 C. vinegar

1/4 C. sugar

1/4 t. black pepper

1 C. sesame oil

1/2 C. vegetable oil

In a food processor or blender, combine egg yolk, soy sauce, vinegar, salt, pepper and sugar. Blend well. Slowly add oil, mixing constantly. When chicken is done, cut into strips and marinate in 1/2 cup of the dressing.

Greens:

1 head of iceberg lettuce torn on bite size pieces

8 oz. fresh mushrooms sliced

8 oz. fresh pea pods

1/2 C. chopped green onions

1 T. sesame seeds

Garnish:

mandarin oranges

fried won tons

When ready to serve, in a large bowl, combine greens and 1 cup of the sesame dressing. Toss. Divide into 5 – 6 portions on plates. Top with the chicken strips. Garnish with the oranges and won ton skins.

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