Wednesday, June 22, 2011

Chicken Salad with Blueberries

I came across this recipe as I was browsing around and when I saw that it has blueberries added to it; I was thinking hmmm thats odd but I am so happy that I tried it out.  It has some crunch from the celery and onion, sweetness from the corn and tad bit sour from the blueberries.  The dressing is a combination from sour cream and mayonaise and a hint of lemon juice. This wonderful salad is such a treat on a warm day.  

Source:  Pioneer Woman's Kitchen

  • 2 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 or canned corn ( drained)
  • ¼ whole Medium Red Onion, Finely Diced
  • 1-½ cup Blueberries
  • 3 Tablespoons Fresh Dill, Minced
  • 3 Tablespoons Mayonnaise
  • 3 Tablespoons Sour Cream
  • ¼ cups Half-and-half, optional
  • 1 whole Lemon
  • 1 teaspoon Sugar (more To Taste)
  • Salt And Pepper (additional) To Taste
  • ¾ cups Crumbled Feta

Preparation 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.

No comments:

Post a Comment