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1
For the salad: Put the chicken breasts into a large plastic storage bag.
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2
Pound with a mallet or rolling pin to flatten to 1/4-inch uniform thickness.
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3
Sprinkle the chicken with salt and pepper.
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4
Heat a grill and drizzle with the olive oil.
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5
Grill the chicken on both sides until done, about 7 minutes per side.
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6
(Rotate halfway during grilling each side to ensure pretty grill marks.)
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7
Set aside to cool.
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8
Grill the corn for a few minutes, until still crunchy but colored.
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9
With a very sharp knife, shave the kernels off each corn cob.
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10
Combine with the dill, celery and onions in a large bowl.
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11
Set aside.
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12
For the dressing: Mix together the feta, half-and-half, mayonnaise and sour cream in a bowl.
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13
Stir in the sugar, lemon juice and some salt and pepper.
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14
Stir, and then taste.
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15
Add more salt if necessary; do not undersalt!
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16
Slice the chicken on the bias to create flat, randomly shaped pieces.
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17
Throw into the bowl with the celery, onions and corn.
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18
Stir to combine.
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19
Pour half of the dressing over the ingredients and toss gently.
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20
Add more as desired, but don't overcoat the salad; it should be light!
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21
At the end, toss in the blueberries to lightly coat them in the dressing.
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22
Spoon the salad into butter lettuce cups and then sprinkle individual helpings with feta and extra dill.
