A few weeks ago as I was preparing our meal plan I sought inspiration from the cooking blog goddess, Pioneer Woman, and she delivered! We've had this meal several times now (just had it tonight!) and it always proves to be refreshing and delicious!
I was definitely surprised by how sweet and crisp the fresh corn was. The dressing, made with feta, has a great zing, and the blueberries add nice color along with a different texture and some subtle sweetness. One time I didn't want to buy blueberries (they can get expensive!) so I used grapes, and it was still delicious. Basically this is amazing. Thank you, P-Dubs. You always deliver.
Grilled Chicken Salad with Feta, Fresh Corn and Blueberries
from Pioneer Woman Cooks
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
- 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.
