Our approach to food in the 1970s was – how shall I put this? – unconventional. We competed to see who could serve our dinner guests the most unique and innovative dishes and we delighted in putting a fresh spin on classic favorites. We also truly believed that everything tasted better with mayonnaise (or Miracle Whip.)
Put that all together and you’ve got this recipe for Chicken Salad made with Kraft Miracle Whip that I found in the March 1972 issue of Family Circle.
The recipe is a pretty classic Chicken Salad: chopped chicken mixed with Miracle Whip, celery, apples, and grapes. But the presentation is truly revolutionary because the recipe calls for you to turn your chicken salad into a lovely cake by molding it in a bowl until it’s hardened into shape and then frosting it with an “icing” made from Miracle Whip and cream cheese. Let’s just hope nobody bites into it thinking it’s dessert!
Seriously, though, as a huge chicken salad lover, I’m a little intrigued. It actually looks quite lovely in the photo, and while that does seem like A LOT of Miracle Whip, maybe the cream cheese keeps it from being too icky.
What do you think? Would you try this? Let me know in the comments.
Prepare yourselves for a vintage culinary adventure that’s unapologetically audacious – the Chicken Salad Cake from the flamboyant ’70s! The usual, humble chicken salad has been daringly transformed into a cake and frosted with a brazen mix of Miracle Whip and cream cheese.
For the Chicken Salad
- 2 cups Diced Apples
- 1 tablespoon Lemon Juice
- 3/4 cups Miracle Whip Salad Dressing
- 4 cups Finely Chopped Cooked Chicken
- 1/2 teaspoon Salt
- 1/4 teaspoon Pepper
- 1 1/2 cup Finely Chopped Celery
- 1 cup Green Grapes, cut in half
For the Frosting
- 8 ounces softened Cream Cheese
- 1/4 cup Miracle Whip
- Sprinkle lemon juice over apples. Add chicken, celery, grapes, Miracle Whip and seasoning; mix lightly.
- Press mixture into 1 1/2 quart bowl; chill several hours. Unmold on serving platter.
- Combine softened cream cheese and Miracle Whip, mixing until well blended. Frost unmolded chicken salad. Garnish with grapes and lemon leaves, if desired.