Chicken and Fruit Salad

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Total Time
15mins
Prep
15 mins
Cook
0 mins

A lovely chicken salad from the Southern chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947. Turkey would be an easy substitution for the chicken.

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Ingredients

Nutrition

Directions

  1. Remove seeds and membrane from orange sections and cut in half.
  2. Cut grapes in half and split almonds.
  3. Peel and slice banana.
  4. Mix all ingredients together lightly but thoroughly.
  5. Serve chilled on a bed of lettuce or mesclun.