Grilled Chicken Salad with Feta, Fresh Corn, and Blueberries
If $1.11 per serving falls in your budget, Grilled Chicken Salad with Feta, Fresh Corn, and Blueberries might be a spectacular gluten free recipe to try. One serving contains 264 calories, 10g of protein, and 22g of fat. This recipe serves 12. The Fourth Of July will be even more special with this recipe. Head to the store and pick up cream, olive oil, feta, and a few other things to make it today. From preparation to the plate, this recipe takes about 35 minutes.
Instructions
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.
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. With a very sharp knife, shave kernels off each corn cob.
Combine with the onion and celery. Set aside.
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!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!At the end, toss in the blueberries to lightly coat them in the dressing.
Serve, then sprinkle individual helpings with feta.