Grilled Chicken Salad With Feta Fresh Corn And Blueberries Recipes

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GRILLED CHICKEN SALAD WITH FETA, FRESH CORN, AND BLUEBERRIES



Grilled Chicken Salad with Feta, Fresh Corn, and Blueberries image

I had dinner in my hometown the other evening, and it was so much fun to catch up with old friends and acquaintances I hadn't seen for years-some sinc

Categories     main dish     salad

Time 35m

Yield 12 servings

Number Of Ingredients 15

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 c. Blueberries
3 tbsp. Fresh Dill, Minced
4 tbsp. Mayonnaise
4 tbsp. Sour Cream
1/4 c. Half-and-half
1 whole Lemon
1 tsp. Sugar (more To Taste)
Salt And Pepper (additional) To Taste
3/4 c. Crumbled Feta

Steps:

  • 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.

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