Crunchy Orange-Chicken Salad

By Vseward (Chef~V) on October 14, 2006

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Ingredients

    1. 2 tablespoons granulated sugar
    2. 1 tablespoon all-purpose flour
    3. 1 teaspoon salt
    4. 2/3 cup nestle carnation fat-free evaporated milk
    5. 1/3 cup orange juice
    6. 1 large egg, well beaten
    7. 3 cups cooked chicken breasts, chopped, boneless, skinless
    8. 3 large celery ribs, thinly sliced
    9. 3/4 cup sliced almonds, toasted
    10. 2 green onions, sliced
    11. 1 (11 ounce) cans mandarin oranges, drained
    12. 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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