From Terry Dodds
For the sauce:
1/2 c vinegar
1/2 c sugar
1/2 c water
2 eggs, beaten
2 1/2 t salt
1 T mustard
1 T corn starch
Cook to a thick sauce & cool.
For the salad:
4 c cooked diced chicken
2 c diced celery
2 c cooked rice
1/2 c chopped green onion
Use equal parts of sauce and mayonnaise to mix with the chicken mixture. Refrigerate until ready to use. Add 2-3 c shredded lettuce. Serve on a croissant, biscuit, avocado or tomato.
This will absorb moisture, so mix it extra moist at first.
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