From the Pantry Butler kitchen
European Salad
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. USDA MyPlate Kitchen — Produce for Better Health Foundation (public domain), via myplate.food
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
Method
- 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.
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