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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:

  1. Place all vinaigrette ingredients in a blender and blend until smooth. Set aside. (Note: Vinaigrette can be made ahead and refrigerated.)
  2. Season chicken pieces with salt and pepper.
  3. Heat olive oil in a large skillet.
  4. Sauté chicken until thoroughly heated through. Remove from pan, and let cool.
  5. Slice onions. Toss onions, bell peppers and tomatoes with European blend salad greens.
  6. 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.