Food on Friday!

One of my very favorite "pastimes", if you will, is to peruse food and recipe blogs. It seems that in the past few years, there's been an eruption of food blogs on the internet, and I am certainly amongst those who support them! I love to look at recipes and pictures and plan meals for my own family. I've been trying a number of new recipes recently, and while some have been winners, a lot of them have been plain lousy! Reviews have touted many a recipe as "amazing", "to die for", "SO delicious!", and my family has described them, well, not quite like that! Most recipes have been good, edible, but not at all "to die for!" So, inspired by my less than amazing recipe tries, I've decided to post a new recipe each Friday. I'll only post recipes I've actually made and that we've really enjoyed.

Today's recipe:

Grilled Chicken Salad with Feta, Fresh Corn, and Blueberries

source: The Pioneer Woman Cooks



(We're currently in Illinois visiting family, so I do not have access to my own photos on our home computer. This photo credit goes to the original source, The Pioneer Woman. It's much prettier than mine anyway!!)

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

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. 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. Chicken salad needs a reasonable amount of salt, so don't be shy here!

Slice chicken to create flat, randomly shaped pieces. Combine with celery, onion, and corn. Stir to combine. Pour half the dressing over the ingredients and toss gently. Add more as desired.

At the end, toss in the blueberries to lightly coat them in the dressing. Serve, then sprinkle individual helpings with feta.



**I actually found this amount of dressing to be too much for our taste, so I was glad I only added a small amount to start. I also kept the feta separate from the dressing, which I was also glad for as I ended up discarding much of my leftover dressing.

**I used fresh basil instead of dill, because I couldn't find any fresh dill that looked nice! It was just lovely with the basil, but I'd like to make it again with the dill too.


We enjoyed it on top of crackers for a delicious and beautiful summer lunch!