4 whole Boneless, Skinless Chicken Breasts
Salt And Pepper, to taste
Olive Oil, For Drizzling
3 stalks Celery, Finely Diced
2 ears Fresh Corn
1/4 whole Medium Red Onion, Finely Diced
1- 1/2cup Blueberries
3 Tablespoons Fresh Dill, Minced
4 Tablespoons Light Mayonnaise
4 Tablespoons Light Sour Cream
3/4 cup Reduced Fat Crumbled Feta
1/4 cup Fat Free Half-and-half
1 whole Lemon
1 teaspoon Sugar (To Taste)
Salt And Pepper (additional) To Taste
Extra Feta & Blueberries for each plate
Place chicken breasts into large plastic storage bag. Pound with a mallet or rolling pin to flatten to 1/4 inch 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. Remove from pan. Allow to cool. Can grill chicken a day before serving.
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! Can made a day ahead.
Slice chicken on the bias in strips, then cut strips in half. 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.