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and craisins that taste so good when blended with the wonderful apple mustard flavor of the dressing.
Directions
Blend egg yolks, vinegar, sugar, mustard and salt in a food processor.
With the processor
running, slowly pour oil in a thin stream into the machine through the top spout.
Refrigerate
this mixture.
Grill the chicken until no longer pink in the center, approximately 10 minutes.
Remove from the grill, cool slightly and cut into bite sized pieces.
Place the chicken,
craisins and celery in a serving bowl.
Add the dressing and toss to coat.
Cover and refrigerate 8-10 hours.
Just before serving, add the pecans and toss gently,
Serve over lettuce or on croissants.
*NOTE: when a recipe requires "raw" eggs as
an ingredient, there is always a concern that potentially harmful bacteria may have invaded the
egg, which may cause illness in humans. Although the probability is low (1 in 20,000 eggs), the
concern does exist; therefore, if you are concerned about using raw eggs, consider using an egg
substitute, such as pasteurized whole eggs, egg white substitutes, or meringue powder, to reduce
the potential of bacterial contamination.
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