Prep Time: 30 Min
Cook Time: 0 Min
Ready In: 30 Min
Servings: 4
This delightful mix of fresh salad fixings is 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 and pre-sliced, cooked and frozen chicken pieces.
Ingredients:
For the Salad:
- 12 ounces chicken breast (pre-cooked and frozen strips)
- 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-ounce) package European blend salad greens or mixed spring greens
- 1 1/2 cups whole-grain croutons (about 24 croutons )
- Fresh ground pepper, to taste
For the Raspberry 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 and blend until smooth. Set aside. (Note: Vinaigrette can be made ahead and refrigerated.)
- Season chicken pieces with salt and pepper.
- Heat olive oil in a large skillet.
- Sauté chicken until thoroughly heated through. Remove from pan, and let cool.
- Slice onions. Toss onions, bell peppers and tomatoes with European blend salad greens.
- On individual salad plates, top salad with chicken and croutons, drizzle with dressing and finish with fresh ground pepper, if desired.
Nutritional Information:
Amount per serving: Calories: 240; Total Fat: 9 g; Saturated Fat: 1 g; Trans Fat: 0 g; Cholesterol: 45 mg; Sodium: 450 mg; Carbohydrate: 21 g; Fiber: 4 g; Protein, 20 g.
Recipe courtesy of "What's Cooking? USDA Mixing Bowl" and the Produce for Better Health Foundation.
