Tuesday, May 24, 2011

Grilled Chicken Salad with Corn and Blueberries

Want a way to use up all those blueberries that isn't in muffins or a smoothie? How about something savory! While you may not believe it, this here salad does in fact contain blueberries! No, they're not hiding, I just started making it and realized a little too late that my stash had diminished somewhat. NO matter- it's good with a few blueberries and it's great with a lot of blueberries!

This is such a great mix of unexpected flavors and textures- bonus? It's a lot of veggies! And I do love veggies. It was great on it's own, but I'm sure it's pretty good piled onto a piece of toast nestled into some butter lettuce.

Give it a go! Blueberries won't be here forever!

Grilled Chicken Salad with Corn and Blueberries

  • 4 whole boneless, skinless chicken breasts
  • salt & pepper
  • 3 stalks celery finely diced
  • Kernels from 2 ears of fresh corn
  • ¼ whole medium red onion, finely diced
  • 1-½ cup blueberries
  • 3 tblsp fresh dill, minced
  • 4 tblsp mayonnaise
  • 4 tblsp sour cream
  • ¼ cups milk
  • Juice of 1 lemon
  • 1 tsp sugar
  • ¾ cups crumbled feta (or goat cheese)

Start by heating a grill (or in my case, a grill pan) to a very high heat. Season the chicken breasts on both sides with salt and pepper. Grill the chicken until done, about 7 minutes per side. Remove and allow to cool.

In a large bowl, combine the celery, corn, red onion, blueberries and dill. Stir to combine. In a small bowl make the dressing by combining the mayonnaise, sour cream, milk, lemon juice & feta. Taste and adjust seasoning if needed.

Once chicken is cool, tear into bite-size shreds and add to the vegetable mixture. Add half of the dressing to the salad and taste. Add more dressing if necessary.

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