Crunchy Orange-Chicken Salad |
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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 6 |
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This salad is simply delish! I'm always asked for the recipe when I make it for potlocks. It's light and very tasty. Ingredients:
2 tablespoons granulated sugar |
1 tablespoon all-purpose flour |
1 teaspoon salt |
2/3 cup nestle carnation fat-free evaporated milk |
1/3 cup orange juice |
1 large egg, well beaten |
3 cups cooked chicken breasts, chopped, boneless, skinless |
3 large celery ribs, thinly sliced |
3/4 cup sliced almonds, toasted |
2 green onions, sliced |
1 (11 ounce) can mandarin oranges, drained |
1/2 head lettuce leaf |
Directions:
1. Combine sugar, flour and salt in medium, heavy-duty saucepan; gradually stir in evaporated milk, orange juice and egg.
2. Cook over medium heat, stirring constantly, until dressing just comes to a boil and begins to thicken.
3. Remove from heat. Cover; refrigerate until cool.
4. Combine chicken, celery, nuts, dressing and green onion in large bowl.
5. Gently stir in oranges.
6. Cover; refrigerate for 2 hours.
7. Serve over lettuce.
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