3 cups, cooked, boneless, skinless, chicken breast meat
1, 1/2 cup (3 large stalks) thinly sliced celery
3/4 cup BLUE DIAMOND sliced almonds, toasted
2 Tbsp. sliced green onions
1 cup (11-oz can) mandarin oranges, drained
Lettuce
Instructions
Combine suger, flour and salt in medium saucepan; gradually
stir in milk, juice and egg. Cook over medium heat, stirring
constantly, until dressing just comes to a boil and begins to
thicken. Remove from heat. Cover; refrigerate until cool.
Combine chicken, celery, nuts, dressing, and onions in large
bowl. Gently stir in oranges. Cover; refrigerate for 2 hours. Serve
over lettuce.
Originally Submitted
12/1/2014
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You can add this Crunchy Orange Chicken Salad recipe to your own private DesktopCookbook.
