Roasted Berry and Turkey Salad with Double Chocolate Dressing
Servings
4
Servings
4
Ingredients
  • 1lb boneless organic turkey breast
  • 3cups no-salt-added organic chicken brothgluten free if desired
  • 3/4tsp saltdivided
  • 3cups strawberrieshulled and halved
  • 2tsp fresh lemon juice
  • 1 1/2oz dark chocolategluten free if desired
  • 2Tbsp balsamic vinegar
  • 1tsp honey
  • 1tsp Dijon mustardgluten free if desired
  • 3Tbsp extra-virgin olive oil
  • 2Tbsp cacao nibs
  • 8cups tender salad greens
  • 1 large orange bell peppersliced
  • 2 green onionssliced
  • 3oz fresh mozzarellatorn into 1 inch pieces
  • 1/4cup sliced toasted almonds
Instructions
  1. 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.
  2. Remove turkey from poaching liquid and, when cool enough to handle, thinly slice.
  3. 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.
  4. 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.
  5. 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.
Recipe Notes

Poaching coaching

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.

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