SALAD:

3/4 lb. Fusilli pasta
3/4 lb. chicken breast, cooked, torn into bite-size pieces
1/2 lb. pea pods, sliced diagonally
1 bunch scallions, sliced
1/2 lb. mushrooms, sliced

DRESSING:

1 egg yolk, raw
1/4 c. sugar
1/4 c. soy sauce
1/4 c. white vinegar
1/4 tsp. white pepper
1 1/2 c. vegetable oil
2 tbsp. Oriental sesame oil, brown

GARNISHES:

1/4 c. mandarin oranges, drained
1 c. fried wontons (wonton skins cut in 1/4 inch strips, quickly fried in hot oil)
1 scallion, sliced
1 tbsp. sesame seeds, toasted (saute in hot pan without any oil, until browned)

Boil pasta 10 to 12 minutes until firm but tender. Rinse, toss with 1 tablespoon vegetable oil. Add remaining "salad" ingredients and chill.

TO MAKE DRESSING: Place first 5 "dressing" ingredients in blender or food processor and mix thoroughly. With motor running slowly, add the oils. Dressing should be thick (like mayonnaise). Chill dressing. Have garnishes ready.

TO SERVE: Toss salad with dressing, top with garnishes.

Serves 6-8.