This recipe is a delicious tangerine chicken salad. Do not stop porbarla and surprise you with these exquisite new flavors. Your family will love it. Accompany soup or light strong dish.
Learn more about Sofía Padilla Castro
Ingredients6 portions
Preparation
Combine the sugar, flour and salt in a medium thick-bottomed saucepan; gradually incorporates evaporated milk, orange juice and egg.
Cook over medium heat, stirring constantly, until the dressing starts to boil and thickens.
Remove from the fire. Cover and refrigerate until cold.
Combine the chicken, celery, almonds, half of the dressing and green onions in a large salad bowl.
Add the tangerines and stir gently.
Top; Refrigerate for 2 hours. Serve on lettuce leaves. Serve with the remaining dressing that is desired.
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