We were really surprised how much we liked the combination of blueberries, chicken, and corn! This was a really yummy light summer salad, and a great way for me to use up some of the blueberries leftover from our breakfast (blueberry pancakes)!
I omitted the dill and celery!
- 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 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.
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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