■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
teaspoon Sugar (more To Taste)
Salt And Pepper (additional) To Taste
■3/4 cups Crumbled Feta
to to 1/4
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.
7 to to
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!
the end, toss in the blueberries to lightly coat them in the dressing. Serve, then sprinkle individual helpings with feta.