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Lamb's lettuce with blueberries and chicken

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Ingredients for 2 servings:

  • 80 g lamb’s lettuce
  • 175 g blueberries
  • 200 g chicken breast fillet(s)
  • ½ tbsp mustard, sweet
  • 4 tbsp vinegar (apple balsamic vinegar)
  • 4 tbsp olive oil
  • 100 g sheep’s cheese or goat’s cheese
  • 1 tbsp, stripped pistachios, chopped
  • some salt and pepper
  • some sugar

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 5 minutes; Total time approx. 35 minutes

Trim, wash, and spin dry the lamb’s lettuce, then set aside. Wash and drain the blueberries. Puree 100g of the berries, apple cider vinegar, oil, and mustard. Season with pepper, salt, and sugar, then set aside. Wash and dry the chicken breast and cut into bite-sized pieces. Season with salt and pepper. Heat a little oil and sear the meat for about 5 minutes, turning halfway through. Mix the finished dressing with the chicken, the remaining blueberries, and the pistachios. Then pour over the salad and crumble the cheese over it.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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