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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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