Summer Fruit and Pasta Salad with Grilled Chicken

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.