1 egg
2 egg yolks
2 c. corn oil
2 tsp. each salt and pepper
3 tbsp. lemon juice
3 tbsp. Dijon mustard
1 1/2 tsp. dried tarragon (or 2 tbsp. fresh)
2 lbs. boneless chicken breast
3/4 lb. asparagus, cut in 1 inch pieces, blanched and cooked
1/2 lb. bacon, diced and cooked until crisp, then drained
3 tbsp. sliced scallion
2-3 tomatoes, cut in wedges
1 c. mayonnaise

Mayonnaise consists of egg, egg yolk, lemon juice, salt, pepper and mustard.

Whiz the egg and yolks in a food processor or electric mixer. Add 1/2 cup of the oil one teaspoon at a time until absorbed. Add the rest in a drizzle. Add the lemon, mustard, tarragon, salt and pepper.

Preheat the oven to 350 degrees. Lay the chicken in a single layer on a baking sheet, cover tightly with foil and bake for 20-25 minutes. Cool, then cube.

Combine the chicken with the asparagus, bacon, scallions and 1 cup of mayonnaise. Serve on romaine or spinach leaves. Garnish with tomato wedges. (Note: Stretch the salad by adding 1/2 lb. cooked, cubed new potatoes.) Serves six.