Crunchy Orange Chicken Salad

This recipe comes from  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.


2 tablespoons sugar

1 tablespoon flour

1 teaspoon salt

2/3 cup evaporated milk

1/3 cup orange juice

1 egg, well beaten


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.


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