The Farmer Family Cookbook

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This salad was served at the 2013 Family reunion.

Ingredients

• 40.333333333333 whole boneless skinless chicken breasts
• Salt and pepper to taste
• Olive oil, for drizzling
• 30.25 stalks celery (inner light green stalks) finely diced
• 20.166666666667 ears fresh corn
• .250.0208333333333 whole medium red onion, finely diced
• 1.50.125 cups blueberries
• 30.25 tbsp fresh dill, minced
• 40.333333333333 tbsp mayonnaise
• 40.333333333333 tbsp sour cream
• .250.0208333333333 cup half and half
• 10.0833333333333 whole lemon, juiced
• 10.0833333333333 tsp sugar (more to taste)
• Salt and pepper (additional) to taste
• .750.0625 cup crumbled feta

Steps

1. Place chicken breasts into large plastic storage bad. Pound with a mallet to flatten to 1/4 inch uniform thickness. Season with salt and pepper. Heat grill and drizzle with olive oil. Grill chicken on both sides until done, about 7 minutes per side. Remove from pan and allow to cool.
2. With a sharp knife, shave kernels off each cob. Combine with the onion and celery. Set aside.
3. 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 needed.
4. Slice chicken on the bias to create flat, randomly shaped pieces. Toss into a bowl with celery, onion, and corn. Stir to combine. Pour half the dressing over the ingredients and toss gently. Add more dressing as desired.
5. At the end, toss in the blueberries to lightly coat them in the dressing. Sprinkle with more feta and serve.