Total Time
Prep 15 mins
Cook 5 mins

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 Nutrition


  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.
Most Helpful

An excellent chicken salad. Flavors definitely develop as it cools in the fridge. I added a little lemon pepper, subbed regular milk for the evaporated milk and used leftover white and dark meat from a rotisserie chicken. This recipe would be great to serve for a bridal or baby shower. Made for Bevy Tag Sept 2008. THANKS for a great dinner.

JanuaryBride September 09, 2008