For the salad with chicken, toast the pine nuts. Wash the berries. Wash the meat, pat dry and cut into strips.
Heat 2 tablespoons of oil, fry meat in it for 3-4 minutes, turning. Season with salt and pepper, remove.
Wash lettuce. Puree 125 g blueberries, sugar, mustard and vinegar. Season with salt and pepper. Beat in 4 tablespoons of oil.
Mix lettuce, the rest of the berries, pine nuts and meat, pour into a large bowl, crumble goat cream cheese over it and spread the vinaigrette over it.
Preparation Tip:
Season the salad with chicken with fresh, finely chopped cilantro.