Don’t let the unusual flavor combinations of this Roasted Berry and Turkey Salad with Double Chocolate Dressing dissuade you—juicy meat and mellow mozzarella are brazenly balanced with sweet-tart chocolate-balsamic vinegar dressing. Blasting strawberries in the oven coaxes out more of their inherent sweetness as the berries’ flavor cooks down and concentrates. If desired, you can use chicken breast instead of turkey.
- 1 lb boneless organic turkey breast
- 3 cups no-salt-added organic chicken broth gluten free if desired
- 3/4 tsp salt divided
- 3 cups strawberries hulled and halved
- 2 tsp fresh lemon juice
- 1 1/2 oz dark chocolate gluten free if desired
- 2 Tbsp balsamic vinegar
- 1 tsp honey
- 1 tsp Dijon mustard gluten free if desired
- 3 Tbsp extra-virgin olive oil
- 2 Tbsp cacao nibs
- 8 cups tender salad greens
- 1 large orange bell pepper sliced
- 2 green onions sliced
- 3 oz fresh mozzarella torn into 1 inch pieces
- 1/4 cup sliced toasted almonds
- In large pot, place turkey, broth, and 1/2 tsp salt. Add enough water to pot so that turkey is completely covered by liquid by at least 1 inch. Bring liquid to a temperature where it is steaming, with just the rare bubble breaking the surface. Reduce heat, partially cover pot, and poach for 20 minutes, or until meat reaches internal temperature of 165 F.
- Remove turkey from poaching liquid and, when cool enough to handle, thinly slice.
- Meanwhile, heat oven to 350 F and line large baking sheet with parchment paper. Gently toss strawberries with lemon juice and a couple pinches of salt. Arrange strawberry halves in single layer on baking sheet; roast for 25 minutes.
- In double boiler or metal mixing bowl set over medium saucepan of simmering water, melt chocolate. Stir in balsamic vinegar, honey, mustard, and 1/4 tsp salt. Add olive oil in a steady stream, whisking constantly. Stir in cacao nibs.
- Divide salad greens among serving plates and top with orange pepper, green onions, and turkey. Scatter mozzarella, almonds, and roasted strawberries over top. Drizzle on dressing.
It sounds all chef-y, but poaching is really nothing more than gently cooking food in a liquid with the primary goal of keeping lean meats like turkey and chicken breast juicy and plump. Ideally, you want to keep the water temperature at 160 F while the meat cooks, and you should skim off any foam that forms on the surface of the water.