| Level: | Easy |
| Total: | 50 min |
| Active: | 40 min |
| Yield: | 4 to 6 servings |
Ingredients
- 3 boneless, skinless chicken breasts
- Salt and freshly ground black pepper
- Olive oil, for drizzling
- 4 ears fresh corn (or use 2 if on the large side)
- 3 tablespoons minced fresh dill, plus more for serving
- 3 stalks celery (inner light green stalks and leaves), finely diced
- 3 stalks celery (inner light green stalks and leaves), finely diced
- 1 medium red onion, finely diced
- 1 1/2 cups blueberries
- 3/4 cup crumbled feta, plus more for serving
- 1/4 cup half-and-half
- 1/4 cup mayonnaise
- 1/4 cup sour cream
- 1 teaspoon sugar
- Juice of 1 lemon
- Salt and freshly ground black pepper
- Salt and freshly ground black pepper
- 1 head butter lettuce, leaves separated
Instructions
- For the salad: Put the chicken breasts into a large plastic storage bag. Pound with a mallet or rolling pin to flatten to 1/4-inch uniform thickness. Sprinkle the chicken with salt and pepper.
- Heat a grill and drizzle with the olive oil. Grill the chicken on both sides until done, about 7 minutes per side. (Rotate halfway during grilling each side to ensure pretty grill marks.) Set aside to cool.
- Grill the corn for a few minutes, until still crunchy but colored. With a very sharp knife, shave the kernels off each corn cob. Combine with the dill, celery and onions in a large bowl. Set aside.
- For the dressing: Mix together the feta, half-and-half, mayonnaise and sour cream in a bowl. Stir in the sugar, lemon juice and some salt and pepper. Stir, and then taste. Add more salt if necessary; do not undersalt!
- Slice the chicken on the bias to create flat, randomly shaped pieces. Throw into the bowl with the celery, onions and corn. Stir to combine. Pour half of the dressing over the ingredients and toss gently. Add more as desired, but don’t overcoat the salad; it should be light! At the end, toss in the blueberries to lightly coat them in the dressing.
- Spoon the salad into butter lettuce cups and then sprinkle individual helpings with feta and extra dill.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 468 |
| Total Fat | 25 g |
| Saturated Fat | 8 g |
| Carbohydrates | 27 g |
| Dietary Fiber | 5 g |
| Sugar | 12 g |
| Protein | 38 g |
| Cholesterol | 128 mg |
| Sodium | 916 mg |
Reviews
Super tasty! Definitely making again and again!
Fantastic Summer salad that will put a smile on everyone face!
Super easy and very fresh-tasting. I love how light the sauce is, and the addition of blueberries is a delightful touch. I use rotisserie chicken because I’m lazy, and also because it makes the chicken pieces incredibly tender. This recipe keeps in the fridge really well so you can eat on it for several days. I highly recommend!!
So delicious! I added chopped avocado. Sublime. Family loved it, too! Will definitely make it again. Perfect for summer.
Delicious summer salad. Next time I’ll put more corn in. The dressing really adds to the salad. Easy to make and yummy.
This is a wonderful salad especially for summertime. The flavors are amazing
I’m really excited to make this tonight I’m not a Fan of blueberries at all so I’m gonna substitute the blueberries for black beans because I love black beans in salad and I feel like it would taste really great together
looking forward to trying this one.
looks yummy! thank you
looks yummy! thank you
subbed yellow peppers for corn to keep it keto friendly and it was great and guilt free. Dressing was already legal except for the sugar, just used stevia. vThis will be a summer staple, thanks Ree!
In the words of my manfriend: “This is awesome!”