This is one of those dishes you’ve got to try in order to believe. Chocolate adds new flavour notes to this entrée salad. The vinaigrette will solidify upon sitting, which can be rectified by whisking in some additional olive oil. Also consider adding toasted pecan halves.
1 lb (450 g) skinless, boneless, free-range chicken breast3 cups (750 mL) baby spinach2 cups (500 mL) arugula2 cups (500 mL) strawberries, sliced1 English cucumber, sliced1/2 cup (125 mL) crumbled feta cheese1/4 cup (60 mL) cocoa nibs2 oz (57 g) dark chocolate1/4 cup (60 mL) extra-virgin olive oil1 1/2 Tbsp (22 mL) balsamic vinegar2 tsp (10 mL) honey1 tsp (5 mL) Dijon or grainy mustardPinch of dried chili flakes
Preheat oven to 350 F (180 C).
Place chicken on parchment or silicone-lined baking sheet and cook for 20 minutes, or until no longer pink inside and with an internal temperature of 165 F (74 C). Let cool and slice.
In large bowl toss together spinach, arugula, strawberries, cucumber, feta, cocoa nibs, and chicken.
Melt chocolate in double boiler or heatproof bowl set over saucepan of barely simmering water, stirring often until smooth.
With blender or food processor whirl together melted chocolate, olive oil, vinegar, honey, mustard, and chili flakes.
Divide salad among serving bowls and drizzle with chocolate vinaigrette.
Serves 4.
Each serving contains: 472 calories; 33 g protein; 28 g total fat (10 g sat. fat, 0 g trans fat); 24 g carbohydrates; 7 g fibre; 324 mg sodium
source: "Say Yes to Chocolate", alive #352, February 2012