Instructions: In a blender, combine the egg, mustard, lemon juice, garlic, and mint leaves. Blend until smooth. With the machine running, slowly drizzle in the oil, until the mixture is thick. Season with salt and pepper.

In a mixing bowl, combine the chicken, onions, celery, nuts and sultans. Mix thoroughly. Add the emulsion and mix until incorporated. Season with salt and pepper. Serve the salad with the arugula.

This recipe yields 4 to 6 servings.

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