1 cup sesame dressing (see recipe)
8 ounces fusilli pasta, cooked and drained
1 1/4 pounds boneless, skinless chicken breast, cooked and cut
julienne
8 ounces fresh pea pods, blanched and halved lengthwise
1/2 cup chopped green onions
1 1/2 cups thinly sliced mushrooms
Kosher salt and freshly ground pepper to taste
1/2 pound won ton skins
1 can (11 ounces) mandarin oranges, drained

Prepare sesame dressing.
In large bowl, combine pasta, chicken, pea pods, onions and
mushrooms. Toss gently. Pour dressing over mixture and toss to coat.
Add salt and pepper to taste. Chill well.

Before serving, prepare won ton skins: Slice won ton skins into 1/4-
inch strips and fry in vegetable oil heated to 350 degrees, until
crisp. They will brown in 30 to 60 seconds.
Garnish salad with won tons and mandarin oranges. Makes 6 to 8
servings.


Sesame dressing
1 egg yolk
1/4 cup soy sauce
1/4 cup vinegar
1/4 cup sugar
1/4 teaspoon pepper
1 cup sesame oil (see note)
1/2 cup vegetable oil

In heavy saucepan, combine yolk and soy sauce. Cook over very low
heat, stirring constantly, until mixture reaches 160 degrees
Fahrenheit on thermometer. Set pan in ice water and stir to cool
quickly.

In food processor or blender, combine yolk-soy sauce mixture,
vinegar, sugar and pepper; blend well. Slowly add oils, mixing until
incorporated.

Note: For less strong a sesame flavor in the dressing, the ratio of
sesame oil to vegetable oil can be adjusted.