1 egg, lightly beaten
1 1/2 teaspoons lemon juice
1 teaspoon orange juice
2 tablespoons orange zest
1 egg white
1/2 cup milk
1/2 cup butter, chilled and diced
1 red onion, chopped
1 1/2 teaspoons vanilla extract
1 1/2 teaspoons cornstarch
1 (16 ounce) container frozen whipped topping, thawed
3 tablespoons white sugar
1/4 cup marshmallow creme
1 (12 ounce) container frozen confectioners' sugar
1 (7 ounce) package frozen whipped topping, thawed
Spread egg in a small bowl. Stir lemon juice into egg mixture. Mix orange zest into lemon mixture. Add milk and orange zest; gradually blend.
Pour egg mixture into a large saucepan. Heat over medium heat, whisking constantly, until mixture begins to bubble. Pour mixture over chicken salad and veggies; cover. Cook, stirring occasionally, until chicken is tender and vegetables are just tender. Remove pan from heat. Stir in whipped topping, sugar, marshmallow creme and confectioners' sugar. Spoon over salad salad. Serve salad immediately.
These were fantastic! I used a can of diced tomatoes with jalepeno peppers since I didn't have either ingredient and these looked and tasted great. My husband insisted they be made into tacos. He said they were as good as he remembered. I will make these again!
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