European Salad

Delightful mix of fresh salad fixings topped with sautéed chicken and a light, flavorful raspberry vinaigrette.

• Prep: 15 min
• Cook: 10 min
• Total: 25 min
• Servings: 4
• Cuisine: European
• Difficulty: Easy

Dietary

• Gluten-Free
• Nut-Free
• Soy-Free
• Egg-Free
• Low-Carb
• Low-Fat
• Low-Sodium
• Low-Sugar
• Low-Saturated-Fat
• Low-Calorie

Tags

• sauté
• quick
• healthy
• fresh
• sweet
• tangy

Ingredients

• 12 ounce chicken breast (pre-sliced)
• 0.25 teaspoon salt
• 0.5 teaspoon ground black pepper
• 2 teaspoon olive oil
• 3 green onions (sliced)
• 1 yellow bell pepper (large, cut in strips)
• 16 cherry tomatoes
• 10 ounce European blend salad greens
• 1.5 cup croutons (whole grain if available)
• 1 pinch fresh ground pepper (to taste)
• 0.75 cup frozen raspberries (thawed)
• 1 tablespoon olive oil
• 2 tablespoon cider vinegar
• 1 teaspoon sugar
• 0.25 teaspoon garlic salt
• 0.25 teaspoon oregano

Instructions

1. 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.
2. Heat olive oil in a large skillet.
3. Sauté chicken until cooked thoroughly; remove from pan, and let cool.
4. Slice onions.
5. Toss cut vegetables with European blend salad greens.
6. On individual serving plates, top salad with chicken and croutons, drizzle with dressing, and finish with fresh ground pepper, if desired.

Nutrition (per serving)

• Calories: 295
• Protein: 29.8 g
• Carbohydrates: 20.2 g
• Fat: 10.3 g
• Fiber: 5.1 g
• Sodium: 365 mg
• Saturated Fat: 1.8 g
• Sugar: 6.3 g
• Cholesterol: 84 mg