- Place all vinaigrette ingredients in a blender, blend until smooth and set aside. (Note: vinaigrette can be made ahead of time and refrigerated).
- Season chicken with salt and pepper. Heat olive oil in a large skillet. Saute chicken until cooked thoroughly; remove from pan and let cool.
- Slice onions. Toss cut vegetables with Dole European Blend Salad.
- On individual serving plates, top salad with chicken and croutons, drizzle with dressing, and finish with fresh ground pepper, if desired.
Recipe courtesy of the Dole Food Company.