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Foodservice Industries

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Aramark chefs

Menu Trends

UNC-Wilmington chef wins gold at Aramark Collegiate Hospitality’s National Chef Competition UNC-Wilmington chef wins gold at Aramark Collegiate Hospitality’s National Chef Competition

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chef trophies

Management

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Operations

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5 things

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Food & Beverage Trends

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Trill burgers

Food & Beverage Trends

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global spices

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Foodservice Technology

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robot with backpack

Technology

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Using foodservice technology to optimize kitchens and combat operational challenges

Recent in Top 50 Contract Companies

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Hospital & Healthcare

5 things: Compass North America saw 17.4% revenue increase in fiscal 2023 5 things: Compass North America saw 17.4% revenue increase in fiscal 2023

byMike Buzalka

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K-12 Schools

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3 Min Read

Grilled Chicken, Grapefruit, Arugula, Mint & Feta Salad

Diane Ridge, Freelance Contributor

May 1, 2006

1 Min Read

Diane Ridge

YIELD: 12 servings

Vinaigrette (yield: 1/2 cups):
8 oz. grapefruit juice, fresh
1 tsp. grapefruit zest, chopped
1/2 cup balsamic vinaigrette, prepared

Salad:
12oz. arugula, stems removed
3oz. mint leaves
3 lbs. chicken breast, grilled, diced 1/2"
2 1/4 lbs. grapefruit segments
12 oz. feta cheese, crumbled
12 oz. nicoise olives

1. FOR THE DRESSING: Whisk grapefruit juice, grapefruit zest and blsamic vinaigrette together. Chill a minimum of 2 hours. Hold refrigerated until service.
2. TO MAKE ONE PORTION: Lay 1 oz. arugula and 1/ ⁴ oz. mint leaves evenly over large chilled salad plate. Arrange 4 oz. diced chicken and 3 oz. grapefruit segments on top of greens. Sprinke with 1 oz feta cheese and 1 oz olives.
3. Drizzle salad with 1 oz. of the vinaigrette. Serve immediately.

Recipe and photo above submitted by Sunkist