Chicken Pecan Salad with Craisins Recipe

• 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.