A friend made this one first when I was over for dinner, so I had to make it at home too! Perfect for summer BBQ's, such great flavor combination. I added a few extra things to mine just to fill it out more.
Ingredients
4 whole Boneless, Skinless Chicken Breasts
Salt And Pepper, to taste
Olive Oil, For Drizzling
3 stalks Celery (inner Light Green Stalks), Finely Diced (I opted out of this and replaced it with red pepper, not a huge celery fan)
2 ears Fresh Corn (I only had frozen and it was fine)
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
1 teaspoon Sugar (more To Taste)
Salt And Pepper (additional) To Taste
3/4 cups Crumbled Feta
Preparation Instructions
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.
(I actually just broiled mine in the oven, it was good too!)
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.
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.
(I actually just broiled mine in the oven, it was good too!)
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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