Grilled Chicken Salad with Feta, Fresh Corn and Blueberries

This recipe looks like a keeper.  It is pretty, easy to make and healthy!  What a great summer combination...  

Grilled Chicken Salad with Feta, Fresh Corn, and Blueberries

From The Pioneer Woman Cooks by Ree Drummond

Prep Time:  20 Minutes

Servings:  12

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

¼ whole medium red onion, finely diced

1-1/2 cup blueberries

3 Tablespoons fresh dill, minced

4 Tablespoons Mayonnaise

4 Tablespoons Sour Cream

¼ cup half-and-half

1 whole Lemon

1 teaspoon sugar (more to taste)

Salt and pepper (additional to taste)

¾ cups crumbled Feta

Preparation Instructions:

Place chicken breasts into large plastic zip lock bag.  Pound chicken breasts with a mallet or rolling pin to flatten to ¼-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, add salt and pepper.  Stir, then taste.  Add more salt if necessary.  Do not under-salt!

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 and toss gently.   Add more as desired, but don't overcoat the salad!

At the end, toss in the blueberries to lightly coat them in the dressing. Serve, then sprinkle individual helpings with feta.

Enjoy!