When I was in high school, a friend of mine had parents who loved to travel. Whey they did, they would always bring back recipes they would try to recreate at home. I remember being there for dinner once when they served up some kind of chocolate chicken. I don't recall the country where they originally tried it, but I remember thinking that sounded really bizarre. However, I loved it! It was basically chicken smothered with some kind of chocolate sauce. It was kind of like this.

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Merritt Bates-Thomas, a dietician here in Owensboro, KY, has been experimenting with chocolate too. She has developed an incredibly tasty chocolate vinaigrette. Have you ever thought about adding some chocolate to your salad dressing? Merritt did and she drizzled it over the top of a deliciously sweet salad that's perfect for Valentine's Day. Here's how to make it.


1 package (5 ounces) spring mix salad greens

1-1/2 cups mixed micro greens

1/2 package (4 ounces) fresh mozzarella cheese pearls

1/2 cup sliced fresh strawberries

1/2 cup blueberries

1/2 cup raspberries

1/2 cup blackberries

*Optional: 6 thin slices prosciutto or 3 slices of bacon, chopped


1/4 cup dark chocolate chips

1/4 cup balsamic vinegar

1/4 cup olive oil

1-1/2 teaspoons honey

1/8 teaspoon salt

1/8 teaspoon pepper


Divide salad greens and microgreens among six salad plates. Arrange cheese, strawberries and prosciutto* over greens. Top with a few sprigs of microgreens.

In a microwave, melt chocolate; stir until smooth. Whisk in the vinegar, oil, honey, salt and pepper. Drizzle over salads.

Merritt Bates-Thomas
Merritt Bates-Thomas

*If adding prosciutto or bacon, in a small skillet, cook over medium heat until crisp. Remove to paper towels with a slotted spoon; drain and set aside to cool.

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Gallery Credit: Charlotte Barnett

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