Warm Chicken and Blueberry Salad Recipe
Warm Chicken and Blueberry Salad
Flavors of the Cayman Islands
Total time: more than 2 hours

Prep. time: 5 minutes
Marinating time: 2 hours
Cooking time: Under 15 minutes

Difficulty: Easy
Chef's Note

At the Lighthouse Restaurant in Grand Cayman, this salad is served on radicchio, endive and romaine, but you can use whatever salad greens you wish, based on your taste and availability.

For 4 servings

- 450 g (1 lb.) Chicken breast
- 225 g (8 oz.) blueberries or (bilberries)
- 250 ml (1 cup) red wine
- 60 ml (1/4 cup) + 2 tbsp. olive oil
- 1 clove of garlic
- 1 bunch of fresh parsley, chopped
- 1 onion, thinly sliced
- Assorted salad greens
- Salt and pepper
  1. Dice the chicken; marinate for 2 hours in the red wine, oil, parsley, garlic and blueberries;
  2. drain the chicken, reserving the marinade; sauté the chicken for a few minutes in a hot skillet; when it is almost cooked, add the marinade and bring just to the simmer; continue cooking until the chicken is cooked through;
  3. meanwhile, arrange the radicchio, romaine and endive leaves on serving plates; arrange the chicken and blueberries on top, spoon the hot marinade over top and serve immediately.
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