European Salad
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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 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
- 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
Instructions
- 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.
Nutrition
| Calories | 240 |
|---|---|
| Protein | 20 g |
| Total Fat | 9 g |
| Saturated Fat | 1 g |
| Cholesterol | 45 mg |
| Sodium | 450 mg |
| Carbohydrates | 21 g |
| Dietary Fiber | 4 g |
U.S. Department of Agriculture, MyPlate Kitchen (public domain), via the Internet Archive. Source: Produce for Better Health Foundation