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This hearty meal is more than just your average salad.

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, pre-cut chicken and vegetables.

Serves 4.


  • 12 ounces chicken breast
  • ¼ teaspoon salt
  • ¼ teaspoon ground black pepper
  • 2 teaspoons olive oil
  • 3 green onions (sliced)
  • 1 large yellow bell pepper, cut in strips
  • 16 cherry tomatoes
  • 1 10-ounce package salad greens blend
  • Whole-grain croutons
  • Pepper, to taste

For the vinaigrette:

  • ¾ cup frozen raspberries, thawed
  • 1 tablespoon olive oil
  • 2 tablespoons cider vinegar
  • 1 teaspoon sugar
  • ¼ teaspoon garlic salt
  • ¼ teaspoon oregano
  • ¼ teaspoon ground black pepper


  1. Place all vinaigrette ingredients in a blender and blend until smooth; set aside.
  2. Season chicken with salt and pepper.
  3. Heat olive oil in a large skillet.
  4. Sauté chicken until cooked thoroughly; remove from pan and let cool.
  5. Toss vegetables with salad greens.
  6. On individual plates, top salad with chicken and croutons, drizzle with dressing and finish with pepper, if desired.

Nutrition per serving: 240 calories, 9g fat, 45mg cholesterol, 450mg sodium, 21g carbohydrates, 9g sugars, 20g protein

Adapted from

This recipe was republished from The Circle magazine, a monthly publication of Geisinger’s Silver Circle program. Subscribe now.

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