Summer salad with chicken and blueberries

Ingredients:

Salad

• 3 boneless, skinless chicken breasts
• Olive oil to drizzle
• 4 ears of fresh corn (or 2 large)
• 3 tbsp chopped fresh dill + extra for serving
• 3 stalks celery (inner light green stalks with leaves), finely diced
• 1 medium red onion, finely diced
• 1.5 cups blueberries

Refueling

• 3/4 cup crumbled feta, plus extra for serving
• 1/4 cup light cream (10%)
• 1/4 cup mayonnaise
• 1/4 cup sour cream
• 1 teaspoon of sugar
• Juice of 1 lemon
• 1 head of lettuce, leaves separated

Preparation:

1. Place the chicken breasts in a large plastic bag. Pound with a meat mallet or rolling pin until the chicken is 0.5 cm thick. Season the chicken with salt and black pepper.
2. Preheat the grill and drizzle with olive oil. Grill the chicken on both sides until cooked through, about 7 minutes per side. Turn the chops halfway through to create beautiful grill marks. Set aside and let cool.
3. Grill the corn for a few minutes until tender and crispy. Using a very sharp knife, cut the kernels off each cob. Combine the corn in a large bowl with the dill, celery, and onion.
4. For refuelingIn a bowl, combine feta, light cream, mayonnaise, and sour cream. Add sugar, lemon juice, a pinch of salt, and black pepper. Stir and taste. Add more salt if needed; season generously!
5. Slice the chicken diagonally into flat, randomly shaped pieces. Toss into a bowl with the celery, onion, and corn. Toss to distribute evenly. Pour half the dressing over the salad and toss gently. Add more dressing if desired, but don't over-wet the salad; it should be light! Finally, stir in the blueberries to coat them lightly.
6. Place the salad in lettuce leaves and sprinkle each serving with crumbled feta and dill. If you're in a festive mood, serve with champagne!