Blueberry Chicken Salad With Corn And Feta
I am happily a pescetarian. The times are rare that I regret my decision to eschew meat. But leave it to Guido’s to make me rethink it. This recipe, adapted from The Food Network by Guido’s own dietitian Rachel Alves, combines grilled chicken breast with corn and feta (and blueberries!), a summery mix that was a winner among customers lucky enough to be in the store when Rachel was offering samples. —Lisa Green
Blueberry Chicken Salad with Corn and Feta
4 boneless, skinless chicken breasts
Extra virgin olive oil
Salt and freshly ground black pepper
1 tbs. Herbes de Provence
For the Dressing:
2 tbs. mayonnaise
4 tbs. light sour cream
2 tbs. low-fat Greek yogurt
1/8 – 1/4 c. low-fat milk
Zest and juice of one lemon
1 tsp. maple syrup
3 tbs. fresh dill, minced
2 ears fresh corn on the cob
3 celery stalks, finely diced
1 large shallot or 1 small red onion, finely diced
1 1/2 c. blueberries
1/2 c. crumbled feta
Light a gas or charcoal grill until hot. Drizzle olive oil over chicken breast and season with salt, pepper and Herbes de Provence. Grill chicken about 7-8 minutes per side (depending on size). When done, remove to a platter, cover loosely with foil and let rest and cool while you make the rest of the salad.
In a medium bowl, whisk together all of the ingredients and taste for enough salt and sweetness. Add enough milk to reach preferred consistency.
For the Salad
With a very sharp knife, shave kernels off each corn cob and in a large bowl, combine them with the celery, shallot or onion.
When chicken is cool enough to handle (after about 10 minutes or so), dice it into bite-sized pieces and place into the bowl with the celery, onion and corn. Stir to combine. Pour some of the dressing over the ingredients and toss gently to coat. Don’t over dress; it should be light!
Add the blueberries and feta and toss gently. Season with salt and pepper as needed.
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