Egg & Orange Toss Salad


4 cups (1 L) cubed, cooked chicken or turkey
1 ½ cups (375 mL) celery, diced
1 cup (250 mL) slivered almonds
1 can (10 oz/284 mL) mandarin orange sections, drained
3 hard-cooked eggs, chopped


Toss together cubed meat, celery, almonds, mandarin oranges and hard-cooked eggs. Pour Citrus Dressing over salad and toss lightly to coat. Chill. Serve on lettuce leaves, accompanied by additional dressing, if desired.

Makes about 7 one-cup (250 mL) servings.

Citrus Dressing
1 tbsp (15 mL) flour
2 tbsp (25 mL) sugar
1 tsp (5 mL) salt
1 egg, slightly beaten
2/3 cup (150 mL) 2% milk
2 tbsp (25 mL) thawed frozen orange juice concentrate

Combine flour, sugar and salt in medium saucepan. Combine egg and milk; mix well. Gradually stir in flour mixture. Cook over medium heat, stirring constantly, until mixture just comes to a boil and thickens. Remove from heat; stir in orange juice concentrate. If not used immediately, cover surface of dressing with plastic wrap. Refrigerate.

Nutrients per serving:

Calories: 473.5
Carbohydrates: 16.0 g
Fat: 18.6 g
Protein: 59.8 g
Sodium: 411.4 mg