The Pioneer Woman Tasty Kitchen
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Grilled Chicken Salad with Feta, Fresh Corn, and Blueberries

4.90 Mitt(s) 10 Rating(s)10 votes, average: 4.90 out of 510 votes, average: 4.90 out of 510 votes, average: 4.90 out of 510 votes, average: 4.90 out of 510 votes, average: 4.90 out of 5

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Level: Easy

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Description

Inspired by a yummy salad I enjoyed recently, this flavor combination is cool, crisp, and divine.

Ingredients

  • 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

Preparation

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.

6 Comments

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CABarbieQue on 4.17.2012

This is really yummy. It is better the next day or after sitting for a while. Make in the AM and eat in the evening. I left out the feta because I am not a huge fan, added in gorgonzola and it was FAB!

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libbylou on 5.2.2011

Left a review but just wanted to point out that I think the directions in the printed recipe do not mention the dill. I added it to the dressing, but next time I will add to the celery/onion/corn mixture. Since I did not use all of the dressing, I figure I was shorted some dill.

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cookinginbismarck on 5.1.2011

I was looking for something light and fun to feed my parents when they come to visit for my sons high school graduation. They fly in late and will need a little something to munch on. Perfect!!!

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Clabbergirl on 4.28.2011

Heavenly Fodder!

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Jeanne (aka NanaBread) on 4.28.2011

This salad has it all – sweet, salty, creamy, crunchy. I’m not a lover of dill, but I’m still trying it. I may substitute a little Italian parsley or mint instead. Can’t wait!

10 Reviews

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Kelly on 7.11.2013

This was pretty good. I liked it better the next day.

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Eugenia on 11.19.2012

This is arguably the best salad I’ve ever had in my life, and the one I always make for guests now. It seems to fulfill every craving!

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lori rosenthal on 6.25.2012

Thank you so much for sharing this Ree! It is so fresh and unique. We LOVED it and will be making it again.

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nmallon on 9.5.2011

This is so fantastic!! We’ve made it three or four times all ready and really enjoy it!

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VictoriaDoubleU on 8.28.2011

I was tired of the same old, same old chicken salad, so this was a FANTABULOUS alternative! It was a bit tangy & unlike anything I’ve had before. I will definitely make it again.

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