-
1
Place chicken breasts into a large plastic storage bag. Pound with a mallet or rolling pin to flatten to about 1/4 inch or uniform thickness. Season chicken with salt and pepper and drizzle with olive oil.
-
2
Heat the grill to medium heat. Grill chicken on both sides until totally done in the center, about 4-5 minutes per side. Rotate each piece of chicken 90 degrees at about halfway through grilling each side to ensure pretty grill marks.) Remove chicken from grill and put it onto a platter. Allow to cool slightly.
-
3
Grill corn for a few minutes until it has pretty grill marks on all sides but is still crisp. When done remove it from the grill to a platter. With a very sharp knife, shave kernels off each corn cob. In a large bowl combine corn kernels with the onion, celery and dill. Set aside.
-
4
In a medium sized bowl mix together mayonnaise, sour cream, feta, and half-and-half. Stir in sugar, squeeze in lemon juice, and add salt and pepper to taste. Stir, then taste. Add more salt if necessary.
-
5
Slice chicken on the bias to create flat, randomly shaped pieces. Throw into the 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! Refrigerate salad for at least 2 hours.
-
6
Just before serving, toss in the blueberries and extra feta cheese.
-
7
Spoon the salad into butter lettuce cups and then sprinkle individual helpings with feta and extra chopped dill.
