Greens & Strawberry Salad w/ Chocolate Vinaigrette

With February 14th just around the corner, it's only fitting a recipe featuring chocolate makes an appearance.   This time in a slightly unconventional approach, as part of the main course.  Thanks to my Grandma M and her recommendation, I'm giving chocolate a try in salad form.  Never one to back down from anything food related, I was curious to see how this would play out.  A fan of both chocolate and salad, abeit seperately, I knew this had a potential to be a winner.
The verdict?  Fantastic!  The only way for me to love my strawberry/goat cheese combo anymore than I already do, is to sprinkle in some dark chocolate.
A Saturday night dinner @ home with my Valentine.  Capped off with leftover chocolate and strawberries, I'm officially ready for the 14th.

Happy Valentine's Day!

Greens & Strawberry Salad w/ Chocolate Vinaigrette

1 lb skinless, boneless, chicken breast
5 cups mixed greens
2 cups strawberries, sliced
1 English cucumber, sliced
1/2 cup goat cheese, crumbled
1/4 cup shaved dark chocolate
2 oz dark chocolate
1/4 cup olive oil
1 1/2 Tbsp balsamic vinegar
2 tsp honey
1 tsp Dijon mustard
1/4 cup pecans (toasted or candied)

Preheat oven to 350F.
Place chicken on parchment or silicone-line baking sheet and cook for 25-30 minutes, or until internal temperature of 165F is reached.  Allow to cool.  Slice thinly.
In large bowl toss together greens, strawberries, cucumber, goat cheese, shaved chocolate and chicken.
In small microwave safe bowl, melt chocolate.  Combine melted chocolate, olive oil, vinegar, honey and mustard, whisk until smooth.
Divide salad among 4 plates.  Drizzle with chocolate vinaigrette.  Top with toasted or candied pecans.
Serves 4
slightly adapted from


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