Grilled Chicken Salad w/Corn, Feta & blueberries

Grilled Chicken Salad w/Corn, Feta & blueberries
Grilled Chicken Salad w/Corn, Feta & blueberries

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 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.

Directions

See above

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