Grilled Chicken Raspberry Vinaigrette Salad

Ingredients

• 12 ounces pre-sliced chicken breast
• 1/4 teaspoon salt
• 1/4 teaspoon ground black pepper
• 2 teaspoons olive oil
• 3 green onions, sliced
• 1 large yellow bell pepper, cut into strips
• 16 cherry tomatoes
• 1 (10-oz) package European blend salad greens
• 1 1/2 cups whole grain 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

Method

1. 1 In a blender, combine raspberries, 1 tablespoon olive oil, cider vinegar, sugar, garlic salt, oregano, and black pepper. Blend until smooth and set aside.
2. 2 Season chicken with salt and pepper. Heat 2 teaspoons olive oil in a skillet over medium heat. Sauté chicken until cooked through, then remove and let cool.
3. 3 Slice green onions. Toss salad greens, bell pepper strips, cherry tomatoes, and green onions in a bowl.
4. 4 Divide greens among plates. Top with sliced chicken and croutons. Drizzle with raspberry vinaigrette and serve.