INGREDIENTS

INSTRUCTIONS

GINGER-SHERRY DRESSING
Cook chicken breasts in broth and sherry in a microwave oven (covered
glass dish) until just tender and the meat is white to the bone.
While the chicken is still slightly warm, strip meat from the bones,
discarding bones and skin.
Dice into bite-size pieces and combine in a large bowl with the green
onions and water chestnuts.
Toast the sesame seeds lightly in microwave or in an ungreased skillet
over medium heat. Stir often until seeds just begin to turn color. Add to
chicken.
Clean and slice mushrooms; add to bowl. Stack briefly blanched, still
crisp snow peas on a cutting board and slice diagonally twice to create
bite-size pieces. Add to bowl and sprinkle chicken mixture lightly with
salt and pepper. Cover and chill.
To prepare dressing, break egg in the bowl of a food processor or blender
jar. Add lemon juice, sugar, ginger and mustard. Cover and blend. Then
through feed tube or cap, slowly pour in oil in a steady stream. Continue
blending after all the oil has been added to promote thickening. Add the
sesame oil, soy sauce and sherry. Pour over the chicken salad and toss.
NEWSPAPER ARTICLE
From a collection of my mother's (Judy Hosey) recipe box which contained
lots of her favorite recipes, clippings, etc.  Downloaded from Glen's MM
Recipe Archive, http://www.erols.com/hosey.

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