Salad with Chicken

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.

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