John Myers
Chicken and Blueberry Salad
The perfect chicken and blueberry salad recipe with a picture and simple step-by-step instructions.
- 400 g Chicken fillet
- 375 g Blueberries
- 30 g Pine nuts
- 6 tbsp Olive oil
- Salt pepper
- 150 g Arugula
- 1 tbsp Sugar
- 2 tsp Mustard medium hot
- 4 tbsp Light balsamic vinegar
- 125 g Mozarella balls
- Cut the chicken fillet into strips and fry for 3 – 4 minutes in 2 tablespoons of hot oil in a pan while turning.
- Season with salt and pepper and remove.
- Toast the pine nuts without fat in a pan, remove.
- For the vinaigrette, put 125 g blueberries, sugar, mustard and vinegar in a tall mixing beaker and puree with the hand blender.
- Season to taste with salt and pepper, pour in 4 tablespoons of oil and beat under.
- Wake the salad thoroughly and let it drain.
- Arrange the salad, remaining blueberries, pine nuts, meat and mozzarella balls on plates and spread the vinaigrette on top.
- A fruity and tart salad.
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