Grilled Chicken Salad with Feta, Fresh Corn, and Blueberries
Servings: 12
Ingredients
- 4 whole Boneless Skinless Chicken Breasts
- Salt And Pepper to taste
- Olive Oil For Drizzling
- 3 stalks Celery inner Light Green Stalks, Finely Diced
- 2 ears Fresh Corn
- 1/4 whole Medium Red Onion Finely Diced
- 1-1/2 cup Blueberries
- 3 Tablespoons Fresh Dill Minced
- 4 Tablespoons Mayonnaise
- 4 Tablespoons Sour Cream
- 1/4 cup Half-and-half
- 1 whole Lemon
- 1 teaspoon Sugar more To Taste
- Salt And Pepper additional To Taste
- 3/4 cups Crumbled Feta
Instructions
- Place chicken breasts into large plastic storage bag. Pound with a mallet or rolling pin to flatten to 1/4 inch uniform thickness. Season chicken with salt and pepper.
- Heat grill and drizzle chicken with olive oil. Grill chicken on both sides until done, about 7 minutes per side. (Rotate halfway during grilling each side to ensure pretty grill marks.) Remove from pan. Allow to cool.
- With a very sharp knife, shave kernels off each corn cob. Combine with the onion and celery. Set aside.
- Mix together mayonnaise, sour cream, feta, and half-and-half. Stir in sugar, squeeze in lemon juice, and add salt and pepper. Stir, then taste. Add more salt if necessary; do not undersalt!
- Slice chicken on the bias to create flat, randomly shaped pieces. Throw into a bowl with celery, onion, and corn. Stir to combine. Pour half the dressing over the ingredients and toss gently. Add more as desired, but don't overcoat the salad; should be light!
- At the end, toss in the blueberries to lightly coat them in the dressing. Serve, then sprinkle individual helpings with feta.
Notes
Recipe By: Ree Drummond, 'The Pioneer Woman'
Serving Size: 12
Serving Size: 12
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