European Salad

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

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.

Produce for Better Health Foundation