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!

Blueberry Barbecue Sauce

Here are two different types of Blueberry Barbecue Sauces.  One is a quick version and the other is for the slow cooker.  They look great!

BLUEBERRY BARBECUE SAUCE

Servings:  3 cups

Ready in: 30 minutes

Ingredients:

2-2/3 teaspoons vegetable oil

1/3 cup minced onion

1-1/3 tablespoon minced fresh jalapeno Chile; seeded

1/3 cup ketchup

1/3 cup rice wine vinegar

4 tablespoons light brown sugar

4 tablespoons Dijon mustard

1-1/3 teaspoon Tabasco sauce

2-2/3 cups blueberries, frozen or fresh

Salt

Fresh ground black pepper

Directions:

Heat the oil in a non-reactive saucepan.  Add the onion and jalapeno and cook over moderate heat, stirring until wilted, about 3 minutes.  Add the ketchup, vinegar, sugar, mustard and Tabasco.  Bring to a simmer.  Add the blackberries and simmer over low heat, stirring until thickened, about 10 minutes.  Puree the sauce in a blender or food processor until smooth. Pass through a strainer and season with salt and pepper.   Serve at room temperature.

Use on:  any kind of beef, steak, hamburger, pork, chicken.

The sauce can be refrigerated for up to one day.

BLUEBERRY BARBECUE SAUCE

Servings:  4 cups

Ready in: 30 minutes

Ingredients:

1 Tablespoon olive oil

1 small yellow onion, minced

2 garlic cloves, smashed

1/4 cup zinfandel wine (or other sweet wine)

1/3 cup cider vinegar

2-1/2 pints (5 cups) fresh blueberries

1/3 cup light brown sugar

1 tablespoon Worcestershire sauce

2 tablespoons lemon juice

Red pepper flakes (large pinch or to taste)

Salt

Fresh ground black pepper

Directions:

1.        In a small skillet over medium heat, warm the oil; sauté the onion and garlic for 5 minutes or until softened

2.        Add the wine and vinegar; bring to a boil, scraping up the browned bits sticking to the pan.

3.       Transfer mixture to a slow cooker and add in the remaining ingredients. 

4.       Cover and cook on Low for 6-8 hours or until thickened.

5.       If the sauce is not thick enough, remove the lid, turn the cooker to High and cook up to 30 minutes until it reaches the desired consistency.

6.       Puree with a hand-held immersion blender (or transfer to a food processor and process until smooth).

7.       Season with salt and pepper to taste.

8.       Let cool, transfer to a jar and store, tightly covered in the refrigerator up to 2 months.

Enjoy!