Summer Fruit and Pasta Salad with Grilled Chicken

Menu Part: 
Salad
Cuisine Type: 
American
Serves: 
12 servings

This fruit salad features cantaloupe, pineapple, strawberries, apples and grapes combined with tortellini pasta and chicken, all topped with a poppy seed dressing.

Ingredients

1 cantaloupe, peeled, seeded, cubed
1 pineapple, peeled, cored, cubed
1 pint strawberries, greens cut off, cut in half
2 Granny Smith apples, cored, cubed
2 cups washed, halved red seedless grapes
3 lb. cooked cheese tortellini pasta
1 cup Poppy Seed Dressing (recipe follows)
12 bunches mixed greens
12 grilled chicken breasts
Crumbled feta cheese for garnish
Scallions for garnish
Toasted almonds for garnish
Poppy Seed Dressing
3.5 oz. granulated sugar
1⁄2 tsp. clear cornstarch
5⁄8 tsp. ground mustard seed
1⁄4 tsp. kosher salt
31⁄3 tbsp. + 1⁄2 tsp. white 4% distilled vinegar
11⁄8 tsp. yellow onion
1⁄4 cup + 22⁄3 tsp. salad vegetable oil
3⁄4 tsp. poppy seed spice 

Steps

1. For Poppy Seed Dressing: Combine sugar, cornstarch, mustard seed and salt. Add
vinegar and cook on medium heat until mixture thickens and becomes clear.

2. Cool to room temperature. While mixture is cooling, chop onion in food processor until superfine. Strain and reserve juice. Discard onion bits. Add onion juice to cooled dressing in mixer bowl.

3. On high speed, add oil very slowly to mixture. Mix until well blended and oil does not separate. Add poppy seed and mix until well distributed.

4. To assemble: Mix all fruit, pasta and salad dressing well.

5. Divide between 12 plates on top of mixed greens of choice.

6. Top with grilled piece of chicken. Garnish with feta cheese, scallions and toasted almonds.

Recipe by Ball State University, Muncie, Ind. 

More From FoodService Director

Managing Your Business
pizza toppings

When the FoodService Director editors first started tossing around the idea of an “influencers” issue, our minds immediately turned to, well, foodservice directors. After all, so much of the learning in this industry is a peer-to-peer experience, and it’s your influence that inspires the content in every single issue of this magazine.

Then we imagined the massive infighting that would occur if we tried to whittle ourselves down to a list of just 20 influential operators and thought better of it. There’s already enough arguing for us to do about which pizza toppings are best (...

Ideas and Innovation
bolognese sauce

We’re trying to bring scratch cooking to all the elementary schools, but we’re taking it dish by dish. Right now, we satellite a lot of the dishes out. This month we made a Bolognese from scratch, and went to each of the schools to talk to them about the process and see if they could implement it. It helps us find out the hurdles and what they are going to need to make it work.

Ideas and Innovation
unsung heroes graphic

Febin Bellamy, a senior at Georgetown University, is the founder of Unsung Heroes, a nonprofit that features service workers on college campuses in man-on-the-street-style Facebook interviews. This year, Bellamy is working with a dozen schools to launch their own chapters of the storytelling platform. Here’s what he’s learned about staff shoutouts.

Q: Why did you decide to start Unsung Heroes?

A: One day I started a conversation with a custodial worker in the business school that I would see all the time. I learned that we had a lot of similarities; for instance, we both wanted to...

Ideas and Innovation
chicken and waffles

Our elementary menu is currently riding the breakfast-anytime advertising trend by offering Breakfast for Lunch every Tuesday. It ranks as our highest participation, and it was a great way for us to introduce chicken and waffles inspired by an IHOP dish.

FSD Resources