Melrose Plates

These are ladies-lunch plates from the era when soap operas dictated dinner-party menus. The salad combines cooked chicken breast and pasta with juicy mandarin oranges, crunchy water chestnuts, and a tangy poppy seed yogurt dressing. Served on a bed of lettuce, the result is light, colorful, and a nice change from heavier mayo-based chicken pasta salads.

The yogurt-based dressing is what makes this version feel modern. Replacing the usual mayo with plain non-fat yogurt produces a tangier, lighter coating that still binds the salad without weighing it down. Honey and orange juice concentrate add the right sweetness to balance the yogurt’s acidity, and the poppy seeds give visual interest and a subtle nutty crunch.

Water chestnuts are the unsung hero here. They contribute a clean, crisp texture that contrasts with the soft pasta and chicken. Other crunchy add-ins like celery work too but lack the same neutral crunch that water chestnuts deliver. Slivered, they distribute well through the salad.

Mandarin oranges or chopped apples are interchangeable for the fruit component. Mandarins are sweeter and softer; apples are tarter and crunchier. Either works depending on the season and what’s in the fridge.

Pro Tips

• Use small pasta shapes like elbow, rotini, or bowtie. They distribute evenly through the salad.
• Drain the mandarin oranges well, or the juice waters down the dressing.
• Make at least an hour ahead so the flavors meld. Salad tastes flat freshly mixed.
• Stir gently before serving to redistribute the dressing.

Variations

• Substitute cooked shrimp or tuna for chicken for a seafood version.
• Add ½ cup of toasted sliced almonds or chopped pecans for nutty crunch.
• Stir in a tablespoon of chopped fresh tarragon or basil for an herbier salad.
• Serve in lettuce cups as appetizer-sized bites for a party.