This recipe comes from VeryBestBaking.com.  The salad was really good but the dressing looked and tasted strange so I ended up throwing it out and making another dressing which comes from a Pampered Chef recipe for Asian Citrus Salad (which is already on the blog) so I’ll give you both dressing recipes here and you can decide which one you like best.

dressing:

2 tablespoons sugar

1 tablespoon flour

1 teaspoon salt

2/3 cup evaporated milk

1/3 cup orange juice

1 egg, well beaten

salad:

3 cups cooked, chopped, boneless, skinless chicken breast meat (I used a can of Costco chicken)

3 large stalks celery, thinly sliced

3/4 cup sliced almonds, toasted

2 tablespoons sliced green onion

1 (11 oz) can Mandarin oranges, drained (reserve juice if making alternate dressing)

lettuce leaves

1  For dressing, combine sugar, flour and salt in saucepan; gradually stir in evaporated milk, orange juice and egg.  Cook over medium heat, stirring constantly, until dressing just comes to a boil and begins to thicken.  Remove from heat.  Cover and refrigerate until cool.

2  For salad, combine chicken, celery, nuts, dressing and green onion in large bowl.  Gently stir in oranges.  Cover and refrigerate 2 hours.  Serve over lettuce.

alternate Asian dressing:

7 oz oil (to cut down on the oil/fat content, I use the reserved juice from the Mandarin oranges and then however much oil is needed to get to 7 oz)

3 oz rice vinegar

2 oz soy sauce

1 clove garlic, pressed

1/4 teaspoon ground ginger

2 teaspoons sugar

Combine all ingredients and mix well.