Menu Enter a recipe name, ingredient, keyword...

Grilled Chicken Salad w/Corn, Feta & blueberries


Google Ads
Rate this recipe 5/5 (1 Votes)
Grilled Chicken Salad w/Corn, Feta & blueberries 0 Picture


  • Print Recipe
  • Ingredients
  • ■4 whole Boneless, Skinless Chicken Breasts
  • to 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
  • To teaspoon Sugar (more To Taste)
  • To Salt And Pepper (additional) To Taste
  • ■3/4 cups Crumbled Feta
  • Preparation Instructions
  • 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!
  • to the end, toss in the blueberries to lightly coat them in the dressing. Serve, then sprinkle individual helpings with feta.



Step 1

See above

Review this recipe