Friday, August 9, 2013

grilled chicken salad with feta, fresh corn, and blueberries

Grilled Chicken Salad with Feta, Fresh Corn, and Blueberries
Prep Time 20 Minutes {not including grilling}
Servings 6           

{photo credit: the Pioneer Woman}

4 chicken breast halves grilled
2 ears fresh corn grilled 

2 stalks celery finely diced 
2 Tablespoon red onion, finely diced (optional)
1 cup blueberries
1 Tablespoons fresh dill, minced

2 Tablespoons mayonnaise
2 Tablespoons sour cream
1/4 cups crumbled feta
2 Tablespoons half-and-half
1/2 Lemon
1/2 teaspoon sugar
salt and pepper 

With a very sharp knife, shave kernels off each corn cob. Set aside with the onion, celery, and chicken.

Mix together mayonnaise, sour cream, feta, and half-and-half. Stir in sugar, squeeze in lemon juice, and add salt and pepper.

Slice chicken on the bias into small pieces. Put in a bowl with corn, celery, onion, and chicken. Stir to combine. Pour half the dressing over the ingredients 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.

Divide salad onto six plates and then sprinkle individual helpings with plenty of fresh dill.

{Adapted from a recipe by the Pioneer Woman}


Christine said...

Wow, what a great combinations of ingredients. I'll be stepping out and trying this one!

Dayle ~ A Collection of Days said...

You had me at feta cheese. Love it!

Pondside said...

I'd make it for the colours alone!

Kris said...

What beautiful ingredients! Looks fabulous!!!
xo Kris

Just a little something from Judy said...

Perfect combination and sounds so delicious! I would not have thought to add the feta cheese. Thanks so much for sharing the recipe.