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Hudson’s Oriental Chicken Salad Chicken: 4 chicken breast halves, boneless and skinless salt and pepper to taste Place chicken in a baking pan. Season chicken with salt and pepper. Cover with aluminum foil and bake at 350°F. for 25 to 30 minutes until juices run clear. While still warm, cut or tear chicken into strips and toss with 1/3 cup sesame dressing. Refrigerate until well chilled. 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. Salad: 1 large head of iceberg lettuce torn into bite size pieces 3 cups fresh mushrooms, thinly sliced 6 oz. frozen pea pods, thawed & patted dry 1/2 C. chopped green onions 4 green onions, cut into rings 1 Tablespoon sesame seeds In a large bowl, combine salad ingredients. Add remaining sesame dressing and toss well. To serve: Put into 4 salad bowls and top each with chicken strips. Garnish with mandarin oranges and fried wontons.