Roasted Chicken and Fruit Salad

Menu Part: 
Salad
Cuisine Type: 
American
Serves: 
8

Delectable roasted fruit tops this warm chicken salad. Served on a bed of greens with a flavorful vinaigrette, this salad is satisfying and delicious.

Ingredients

1 5-6-lb. roasting chicken
1 lemon or orange
4 Asian pears
4 Granny Smith apples
Olive oil, as needed
8 strips of bacon, fried, crumbled
8 oz. blue cheese, crumbled
3 bunches scallions, sliced
4 stalks celery, sliced
8 oz. walnuts, chopped
Mixed greens, as needed
2 cups champagne-mustard vinaigrette

Steps

1. Thoroughly rinse bird. Pat dry, rub with lemon, and season. Roast uncovered for approx. 2 hr. at 350° F. oven, occasionally basting with pan juices. Remove from oven; allow to rest at least 20 min.

2. Carve bird, slicing meat with the skin on. Set aside.

3. Spread walnuts on a sheet pan and roast at 350° F. 3-5 min., shaking pan once. Reserve.

4. Wash, core, and quarter pears and apples. Brush lightly with olive oil, and roast at 350° F. until flesh turns golden.

5. Atop a bed of greens, layer chicken, bacon, blue cheese, scallions, celery, and walnuts. Garnish with roasted apples and pears. Drizzle with vinaigrette.

More From FoodService Director

Managing Your Business
hand selecting picture

According to the Wall Street Journal, new artificial intelligence technologies are designed to assist HR each step of the way, from recruitment to retention. They scour the internet for suitable job candidates; they take new employees through the onboarding process; they answer benefits questions; and they even scan employee correspondence for signs of unhappiness or counterproductivity. But do they make sense for foodservice operators?

“Anything that can help technology-wise, why not?” says David Hill, director of dining hall operations at the University of New Hampshire . “It...

Industry News & Opinion

Amherst-Pelham Regional School District in Amherst, Mass., is updating its lunch debt policy to no longer single out students, MassLive reports.

Under the new policy, students with lunch debt will be given the same meals as their peers, regardless of how much they owe. School officials will also be communicating directly with parents of students who have accumulated debt instead of through the students themselves.

The updated policy comes just before U.S. school districts will be required to publicly list their lunch debt policies, per new USDA requirements starting July 1...

Menu Development
eureka

Since California’s state motto is “Eureka!” it seems fitting that a recent conversation with the director of hospitality at San Diego’s Palomar Health led to the biggest aha moment I’ve had in a long time.

I called Jim Metzger in late April with the purpose of discussing Palomar’s recent commitment to the goal of making 60% of its total menu plant-based by this summer. It seemed a lofty number, and I was curious how the public health system planned to get there.

But my personal eureka didn’t come while we were talking about how Palomar had cleaned up the impulse-buy zones...

Industry News & Opinion

Labeling foods with indulgent buzzwords such as “sweet sizzlin’” and “crispy” can lead consumers to make healthier food choices , according to a recent study out of Stanford University .

In the fall 2016 study, researchers labeled vegetables in one of the school’s dining halls using terms from four categories: basic, healthy restrictive, healthy positive or indulgent.

The green beans, for example, were listed as “green beans” for basic, “light ‘n’ low-carb green beans and shallots” for healthy restrictive, “healthy energy boosting green beans and shallots” for healthy...

FSD Resources