I know this sounds really weird. And honestly, maybe even a bit unappetizing. But trust me on this. It's one of my new favorite salads. It's light, refreshing, and full of so many wonderful flavors that you'll make this again and again over the summer. The freshness and crunch from the corn pairs so well with the salty feta, and then the burst of sweetness from the blueberries just ties it all together. Fresh herbs heighten the flavors even more, and you get a nice bite from diced red onion.
I was definitely a bit leery of this salad, and when Joey asked what we were having, I just told him grilled chicken salad. But he loved it just as much as I did. The old saying "if it grows together, it goes together" really rings true here. Blueberries and corn both reach peak freshness in the summer, and they pair just wonderfully here. I grilled some flatbreads alongside the chicken and corn, and it was a great vessel for the chicken salad. Pita would also be great, or even toasted baguette slices. Serve it over a bead of spinach or romaine for a nice light lunch.
Grilled Chicken Salad with Corn, Blueberries, and Feta
adapted from The Pioneer Woman Cooks
- 2 boneless, skinless chicken breast halves (about 1 lb)
- 1 ear corn, shucked
- salt and pepper
- olive oil, for brushing
- 1 Tbs mayonaise (light is fine)
- 3 Tbs Greek yogurt (or sour cream)
- 2 Tbs milk
- juice of 1/2 lemon
- 1/2 tsp sugar
- 1/3 cup + 2 Tbs crumbled feta cheese
- 1-2 Tbs chopped fresh mint
- 1 Tbs chopped fresh chives
- 2-3 Tbs finely diced red onion
- 3/4 cup fresh blueberries
Meanwhile, pound chicken to about 1/4-1/2 inch uniform thickness. Brush with olive oil and season well with salt and pepper. Rub the corn with olive oil and season with salt and pepper as well.
Grill the chicken about 5-7 minutes per side, turning once, until cooked through. Grill the corn, turning every few minutes, until charred in spots and tender. Remove from grill and set aside.
Meanwhile, whisk together the mayonnaise, yogurt, milk, lemon juice, sugar, and 1/3 cup feta. Season to taste with salt and pepper.
Slice the corn off the cob and add to a large bowl. Chop the chicken into bite-sized pieces and add to the bowl as well. Stir in the onion, mint, and chives, and pour about half the dressing over the salad. Mix well, taste, and add more salt and pepper as needed. Gently fold in the blueberries. Serve, then sprinkle individual servings with the remaining feta.