European Salad
Makes:
4 Servings
Preparation Time:
30 minutes
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.
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
- Place all vinaigrette ingredients in a blender, blend until smooth; set aside. (Note: Vinaigrette can be made ahead and refrigerated.)
- Season chicken with salt and pepper.
- Heat olive oil in a large skillet.
- Sauté chicken until cooked thoroughly; remove from pan, and let cool.
- Slice onions.
- Toss cut vegetables with European blend salad greens.
- 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.
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Produce for Better Health Foundation
