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.
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)
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.