We found this chicken blueberry feta corn salad on the Pioneer Woman‘s website. We only made small adjustments and this works well as a dinner salad or could be used as an appetizer or side salad.
Chicken Blueberry Feta Corn Salad
Servings: 2 – 8
Ingredients
- 2 Chicken Breast boneless skinless
- Salt & Pepper
- 2 tbsp Olive Oil
- 4 stalks Celery
- 2 ears Corn
- 1 Red Onion
- Fresh Dill
- 2 tbsp Mayonnaise
- ¼ c Half & Half
- 1 Lemon
- ½ tsp Sugar
- ¾ c Feta
- 1 ½ c Blueberries
Instructions
- Pound the chicken breasts to ¼-½ inch thick, then season both sides with salt and pepper.
- In a pan over medium heat add olive oil and cook the chicken for 5-8 minutes per side or until cooked through. Set aside and let cool.
- Chop celery and add to a bowl.
- Shave corn kernels off the cob and into the bowl with the celery. Run the back of the knife down the shaved cob to extract some of the juice into the bowl.
- Finely chop the red onion and add about ¼ cup to the bowl.
- Mince the dill and add about 3 tbsp to the bowl.
- Slice the chicken into bite sized pieces and add to the bowl.
- In a separate bowl add the mayo, half & half, juice of lemon, sugar, and feta. Stir to combine.
- Add desired dressing mix to the bowl with the chicken and mix to coat the salad.
- Add the blueberries and lightly toss them in the salad.
- Top with additional crumbled feta.
Notes
- If you do not have half & half on hand, you can substitute whole milk, the dressing will be a bit thinner but will still work well.