Grilled Chicken Salad with Feta, Fresh Corn, and Blueberries

Grilled Chicken Salad with Feta, Fresh Corn, and Blueberries


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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

¼ whole Medium Red Onion, Finely Diced

1-½ cup Blueberries

3 Tablespoons Fresh Dill, Minced

4 Tablespoons Mayonnaise

4 Tablespoons Sour Cream

¼ cups Half-and-half

1 whole Lemon

1 teaspoon Sugar (more To Taste)

Salt And Pepper (additional) To Taste

¾ cups Crumbled Feta

Preparation 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.