In the post-World War II era, home cooks turned to classic recipes like the Julienne Chicken And Fruit Salad from the Watkins Salad Cookbook of 1946. This refreshing and elegant dish combines tender julienne strips of chicken with a colorful assortment of fresh fruits topped on salad greens, creating a perfect balance of flavors and textures.
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The recipe showcases the ingenuity and resourcefulness of cooks during a time of rationing and food shortages. It reflects a simpler approach to cooking, focusing on fresh, wholesome ingredients and creative flavor combinations.
By recreating this vintage recipe, you can step back in time and experience a taste of culinary history. The Julienne Chicken And Fruit Salad is not just a meal, but a window into the past, reminding us of the resilience and creativity of home cooks throughout the decades.
JULIENNE CHICKEN AND FRUIT SALAD
2 cups cooked chicken
1 cup orange sections
1 cup grapefruit sections
1 cup peeled white grapes, remove seeds ( I used green seedless)
French dressing
Cut chicken into long thin strips, add a little French dressing and chill two hours. Blend with remaining ingredients, and add additional French dressing. Serve on crisp salad greens.