Grilled Chicken Salad w/Corn, Feta & blueberries

By pksites

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.

Preparation

Step 1

See above