FoodLink - Purdue Extension

European Salad

This is a 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.

Recipe adapted from the What’s Cooking? USDA Mixing Bowl website and the Produce for Better Health Foundation.

20 min
30 min
Total Time
50 min
Servings: 4


For the vinaigrette
3/4 cup fresh raspberries
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
For the salad
12 ounces chicken breast (sliced into thin strips or cubed)
1/4 teaspoon salt
1/4 teaspoon ground black pepper
2 teaspoons olive oil
3 onions (sliced)
1 large yellow sweet pepper (cut in strips, about 1 1/2 cups)
16 cherry tomatoes
1 10-ounce package European blend salad greens
1 1/2 cups Whole grain croutons (about 24 croutons)
Fresh ground black pepper to taste


  1. Place all vinaigrette ingredients in a blender, blend until smooth; set aside. You can make the vinaigrette ahead and refrigerate it.
  2. Heat olive oil in a large skillet.
  3. Season chicken with salt and pepper.
  4. Sauté chicken until cooked thoroughly; remove from pan, and let cool.
  5. Slice onions and cut yellow sweet pepper. Cut cherry tomoatoes (if desired).
  6. Toss cut vegetables with European blend salad greens.
  7. On individual serving plates, top salad with chicken and croutons, drizzle with dressing, and finish with fresh ground pepper, if desired.