European Chicken Salad with Raspberry Vinaigrette

Ingredients

• 340 gram tavuk göğsü, dilimlenmiş · 660 kcal
• 1/4 çay kaşığı tuz
• 1/2 çay kaşığı çekilmiş karabiber, bölünmüş
• 2 çay kaşığı zeytinyağı · 62 kcal
• 3 dal yeşil soğan, dilimlenmiş · 0 kcal
• 1 adet büyük boy sarı dolmalık biber, şerit doğranmış · 36 kcal
• 16 adet çeri domates · 51 kcal
• 280 gram Akdeniz yeşilliği salata karışımı · 46 kcal
• 1,5 su bardağı kruton · 161 kcal
• 3/4 su bardağı dondurulmuş ahududu, çözdürülmüş · 48 kcal
• 1 yemek kaşığı zeytinyağı · 97 kcal
• 2 yemek kaşığı elma sirkesi · 6 kcal
• 1 çay kaşığı şeker · 12 kcal
• 1/4 çay kaşığı sarımsaklı tuz
• 1/4 çay kaşığı kuru kekik

Method

1. Combine the thawed raspberries, 1 tablespoon of olive oil, cider vinegar, sugar, garlic salt, oregano, and 1/4 teaspoon of black pepper in a blender. Blend until completely smooth, then set the vinaigrette aside.
2. Season the sliced chicken breast with salt and 1/4 teaspoon of black pepper. Heat 2 teaspoons of olive oil in a large skillet over medium-high heat, and sauté the chicken until thoroughly cooked and golden. Remove from the heat and let cool.
3. In a large salad bowl, gently toss the European salad greens, sliced green onions, yellow bell pepper strips, and cherry tomatoes together.
4. Divide the salad mixture among four serving plates. Top each portion with the cooled sautéed chicken and croutons, drizzle with the raspberry vinaigrette, and finish with freshly ground black pepper to taste.

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