Dill Chicken Blueberry Salad

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Chicken:

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*5 Chicken Breast, Boneless and Skinless, grilled (I used George Forman)

*Sea Salt and freshly Ground black Pepper, sprinkled on both sides raw chicken breasts

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Place the seasoned chicken breasts in resealable gallon sized plastic bags and pound the chicken with cooking mallet or small wood rolling pin until slightly flatter.

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Then remove the breast from bags. Grill chicken for 10-12 minutes on each side on a George Forman. Now place grilled chicken breasts in a cast iron skillet drizzled with extra Light Olive Oil (cover with foil) and cook/moisten them in a 350*F. oven for 15 to 20 minutes to make tender. But you can also grill chicken breasts on a outdoor grill or grill pan on the stove until the meat is no longer pink in the center. (Internal temperature Chicken Beasts 165*F.). Allow Chicken to rest still covered with aluminum foil for 5-10 minutes and then slice into bite size pieces.

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Corn:

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*3 fresh Ears of Corn, seasoned and grilled to still slightly crunchy

*spread butter on to sides of the corn and sprinkle or shake on:

*Smoked Paprika

*Fish seasoning like Creole or Bay Seasoning

*Garlic Salt

*Fresh Ground Pepper

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I also grilled the 3 seasoned corn ears on a George Forman wrapped in heavy duty aluminum foil for about 10-15 minutes on each side. Allow corn to cool and cut corn off the cobs.

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*Celery, using only the Inner Light Stalks of Celery Stalks, diced small

*1/2 Red Onion, finely diced

*2-3 tablespoons Dill, chopped

*1-2 cups Blueberries, added just before serving

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Combine all of the above ingredients for chicken salad: Chicken, corn, celery, red onion, dill and lastly blueberries, gently stirring together. Add dressing just before serving.

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Feta Dressing

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*1/2 cup Plain Greek Yogurt

*1/2 cup Olive Oil Mayonnaise

*1-2 tablespoons Sugar or 2 packets Splenda

*1-2 Tablespoons freshly squeezed Lemon Juice

*1 cup Crumbled Feta Cheese

*Sea Salt and Freshly Ground Pepper, to taste

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Stir together the dressing ingredients in a small bowl and then stir into salad ingredients just before serving.

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Serve salad on individual pieces of lettuce leaves like Butter Crunch or Iceberg.

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Serves 9-12

Recipe adapted from Food Network   Pioneer Woman Summer Chicken Salad

 

Enjoy!

Lindy