Grilled Chicken Salad with Feta, Fresh Corn and Blueberries

Good Morning CSA-ers!
  Brooke here - A member forwarded me the link to this recipe that she tried (and loved). An exciting added bonus is that it calls for blueberries, corn and red onion...all of which are in the shares this week! (you can find the recipe at thepioneerwoman.com/cooking)

Ingredients

• 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
• 1/4 whole Medium Red Onion, Finely Diced
• 1-1/2 cup Blueberries
• 3 Tablespoons Fresh Dill, Minced
• 4 Tablespoons Mayonnaise
• 4 Tablespoons Sour Cream
• 1/4 cup Half-and-half
• 1 whole Lemon
• 1 teaspoon Sugar (more To Taste)
• Salt And Pepper (additional) To Taste
• 3/4 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.