Grilled Chicken Salad with Feta, Fresh Corn, and Blueberries
- 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
- 1-½ cup Blueberries
- 3 Tablespoons Fresh Dill, Minced
- 4 Tablespoons Mayonnaise
- 4 Tablespoons Sour Cream
- ¼ cups Half-and-half
- 1 whole Lemon
- 1 teaspoon Sugar (more To Taste)
- Salt And Pepper (additional) To Taste
- ¾ cups Crumbled Feta
- This recipe is gluten-free
- Produce
- Blueberries (1 1/2 cup)
- Celery (3 stalks)
- Corn, Fresh (2 ears)
- Dill, Fresh (3 Tablespoons)
- Lemon, whole (1)
- Red onion, whole Medium (1/4)
- Meat
- Chicken breasts, whole Boneless Skinless (4)
- Condiments
- Mayonnaise (4 Tablespoons)
- Cooking & Baking
- Olive oil (1)
- Salt and pepper (2)
- Sugar (1 teaspoon)
- Dairy
- Feta (3/4 cups)
- Half-and-half (1/4 cups)
- Sour cream (4 Tablespoons)
Preparation
Read recipe preparation on thepioneerwoman.com
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Recipe Stats
Published April 28, 2011 (1 year ago).
384 people saved this recipe.
