Grilled Chicken Salad with Feta, Fresh Corn, and Blueberries
Recipe type: Salad
Prep time: 
Cook time: 
Total time: 
Serves: 4
  • 2 whole Boneless, Skinless Chicken Breasts
  • Salt And Pepper, to taste
  • Olive Oil, For Drizzling
  • 3 stalks Celery, Finely Diced
  • 2 ears Fresh Corn (briefly blanched and then sliced off the cob) blanch=boil for a short time
  • 1⁄4 whole Medium Red Onion, Finely Diced
  • 1-1⁄2 cup Blueberries
  • 2 heads romaine lettuce
  • 3 Tablespoons Fresh Dill, Minced (I used dry dill and it was fine)
  • 4 Tablespoons Mayonnaise
  • 4 Tablespoons Sour Cream
  • 1⁄4 cups Half-and-half (I used milk)
  • 1 whole Lemon
  • 1 teaspoon Sugar (more To Taste)
  • Salt And Pepper (additional) To Taste
  • 3⁄4 cups Crumbled Feta
  1. Place chicken breasts into large plastic storage bag or between two sheets of wax paper. Pound with a mallet or rolling pin to flatten to ¼ inch uniform thickness.
  2. Season chicken with salt and pepper. Heat grill and drizzle chicken with olive oil.
  3. 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.
  4. With a very sharp knife, shave kernels off each corn cob (that you previously blanched!). Combine with the onion and celery. Set aside.
  5. Mix together mayonnaise, sour cream, feta, and half-and-half. Stir in sugar, squeeze in lemon juice, and add dill, salt and pepper. Stir, then taste. Add more salt if necessary; do not under salt, but don't go crazy either. Slow and steady wins the race :)
  6. Slice chicken on an angle to create flat, randomly shaped pieces. Throw into a bowl with celery, onion, and corn. Stir to combine.
  7. Pour half the dressing over the ingredients and toss gently. Add more as desired, but don’t overcoat the salad; it should be light!
  8. At the end, toss in the blueberries to lightly coat them in the dressing. Serve, then sprinkle individual helpings with feta.
Recipe by Daily Rebecca at