Salad with chicken strips

Name: Salad with chicken strips
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 375 g Blueberries; 7-10 Tbsp Sugar; 7-10 Tbsp salt and pepper; 2 TEASPOONS medium hot mustard; 2-3 TABLESPOONS Balsamic vinegar; 6 TABLESPOONS good olive oil; 2 TABLESPOONS Pine nuts; 500 g Chicken filet; 150 g Lamb's lettuce; 3 (à 45 g) Goat's cheese taler

AUTHOR
Arlie Wyatt

DIFFICULTY
very easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

375 g Blueberries
7-10 Tbsp Sugar
7-10 Tbsp salt and pepper
2 TEASPOONS medium hot mustard
2-3 TABLESPOONS Balsamic vinegar
6 TABLESPOONS good olive oil
2 TABLESPOONS Pine nuts
500 g Chicken filet
150 g Lamb's lettuce
3 (à 45 g) Goat's cheese taler

Directions

1
For the dressing, select blueberries, wash and drain well. Put 125 g blueberries, 1 teaspoon sugar, mustard and vinegar into a tall mixing bowl and puree finely with a hand blender. Slowly add 4 tablespoons of oil and fold under.
2
Season to taste with salt, pepper and sugar.
3
Roast pine nuts in a pan without fat until golden brown. Remove. Wash the meat, dab dry and cut into strips. Heat 2 tablespoons of oil in a frying pan. Fry the meat for 3-4 minutes while turning.
4
Season with salt and pepper and remove.
5
Clean lamb's lettuce, wash thoroughly and drain. Mix lamb's lettuce, remaining blueberries, pine nuts and chicken strips with the dressing. Crumble goat's cheese over it. Baguette goes well with it.