Serves 4
295 cal · 25 min
European Salad with Chicken and Raspberry Vinaigrette
Recipe GLPR94ef160f262a8e
A fresh and elegant salad featuring tender seasoned chicken breast, crisp European blend greens, colorful bell peppers, cherry tomatoes, and crunchy whole grain croutons, all dressed with a smooth homemade raspberry vinaigrette. This light yet satisfying dish makes a perfect lunch or light dinner.
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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 into strips (about 1 1/2 cups)
16 cherry tomatoes
1 10-ounce package European blend salad greens
1 1/2 cups whole grain croutons
Fresh ground pepper, to taste
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 dried oregano
Directions
Prepare the raspberry vinaigrette by combining the thawed raspberries, 1 tablespoon olive oil, cider vinegar, sugar, garlic salt, oregano, and ground black pepper in a blender. Blend until the mixture reaches a smooth consistency. Transfer to a bowl and set aside. (This vinaigrette can be made in advance and stored in the refrigerator for up to 2 days.)
Season the pre-sliced chicken breast evenly with 1/4 teaspoon salt and 1/4 teaspoon ground black pepper on both sides.
Heat 2 teaspoons of olive oil in a large skillet over medium-high heat until it shimmers.
Add the seasoned chicken to the hot skillet and sauté for 5 to 7 minutes, stirring occasionally, until the chicken is cooked through (internal temperature reaches 165°F). Transfer the cooked chicken to a plate and allow it to cool to room temperature.
While the chicken cools, slice the green onions into thin rings. Cut the yellow bell pepper into thin strips, and halve the cherry tomatoes if desired.
In a large mixing bowl, combine the European blend salad greens, sliced green onions, bell pepper strips, and halved cherry tomatoes. Toss gently to combine.
Divide the mixed salad evenly among 4 individual serving plates. Top each salad with one-quarter of the cooled chicken pieces and sprinkle with croutons (about 6 croutons per plate).
Drizzle each salad with the raspberry vinaigrette, dividing it evenly among the plates. Finish with additional fresh ground pepper to taste and serve immediately.
