Name: Grilled Chicken Salad with Feta, Fresh Corn, and Blueberries
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

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Grilled Chicken Salad with Feta, Fresh Corn, and Blueberries

Course: Main Course, Salad

Keyword: blueberries, chicken, corn, vegetables

Servings:

Author: Ree Drummond, 'The Pioneer Woman'

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.