European Salad

Delightful mix of fresh salad fixings topped with sautéed chicken and a light, flavorful raspberry vinaigrette. Save time by using a blender to make the vinaigrette and purchasing packaged salad blends, pre-cut chicken, and vegetables.

Makes

4 Servings

Ingredients

• 12 ounces chicken breast (pre-sliced)
• 1/4 teaspoon salt
• 1/4 teaspoon ground black pepper
• 2 teaspoons olive oil
• 3 green onions (sliced)
• 1 large yellow bell pepper, cut in strips (about 1 1/2 cups)
• 16 cherry tomatoes
• 1 10-oz package European blend salad greens
• 1 1/2 cups croutons (whole grain if available, about 24 croutons)
• fresh ground pepper, to taste
• For the vinaigrette:
• 3/4 cup frozen raspberries, thawed
• 1 tablespoon olive oil
• 2 tablespoons cider vinegar
• 1 teaspoon sugar
• 1/4 teaspoon garlic salt
• 1/4 teaspoon oregano
• 1/4 teaspoon ground black pepper

Directions

1. Place all vinaigrette ingredients in a blender, blend until smooth; set aside. (Note: Vinaigrette can be made ahead and refrigerated.)
2. Season chicken with salt and pepper.
3. Heat olive oil in a large skillet.
4. Sauté chicken until cooked thoroughly; remove from pan, and let cool.
5. Slice onions.
6. Toss cut vegetables with European blend salad greens.
7. On individual serving plates, top salad with chicken and croutons, drizzle with dressing, and finish with fresh ground pepper, if desired.

Notes

Serving Suggestions: Serve with fruit, non-fat milk, and whole grain bread. Learn more about: Onions Bell Peppers Lettuce Tomatoes Raspberries Herbs