thepioneerwoman5.0
Grilled Chicken Salad with Feta, Fresh Corn, and Blueberries
I had dinner in my hometown the other evening, and it was so much fun to catch up with old friends and acquaintances I hadn’t seen for years–some sinc
👥 12 Servings⏱️ Prep & Cook: 35 min⏳ Prep: 20 min🔥 Cook: 15 min👤 Ree Drummond📖 thepioneerwoman
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●pan
- ●knife
- ●bowl
📝 Preparation Steps
1
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.
Salt And Pepper, to tasteSalt And Pepper (additional) To Taste
2
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.
Olive Oil, For Drizzling
3
With a very sharp knife, shave kernels off each corn cob. Combine with the onion and celery. Set aside.
4
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!
Salt And Pepper, to tasteSalt And Pepper (additional) To Taste
5
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!
6
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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