Tuesday, June 5, 2012

Grilled Chicken Salad

I have a love/hate relationship with chicken salad.  It can be amazing or disgusting.  I found this one, and it is amazing!  Also, as you can see, sometimes I make a lot of alterations to this one.


  • 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 (or frozen)
  • 1/4 whole Medium Red Onion, Finely Diced
  • 1-1/2 cup Blueberries (I've used strawberries before when blueberries aren't in season)
  • 3 Tablespoons Fresh Dill, Minced
  • 4 Tablespoons  Mayonnaise (I've substituted plain yogurt for this because I hate mayo)

  • 4 Tablespoons Sour Cream
  • 1/4 cup Half-and-half (I've used regular milk before when I didn't want to get half-half)
  • 1 whole Lemon
  • 1 teaspoon Sugar (more To Taste)
  • Salt And Pepper (additional) To Taste
  • 3/4 cups Crumbled Feta (sometimes I don't add this because I don't have it on hand)

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.

from pioneer woman

No comments:

Post a Comment