4 whole boneless skinless chicken breastssalt and pepper to tasteolive oil3 stalks celery (inner stalks), finely diced2 boiled corn cobs1/4 red onion, finely diced1-1/2 cup blueberries3 tablespoons fresh dill4 tablespoons mayonnaise4 tablespoons sour cream1 whole lemon1 teaspoon sugar (to taste)3/4 cup feta cheese
Take some boneless skinless chicken steaks. Season them on both sides with salt and pepper to taste. Then place them in a plastic storage bag and crush them to a uniform thickness. Then take a ribbed pan, heat some olive oil in it and fry them on both sides for about 7 minutes each, so as to obtain lines of the grill. When ready, remove them from the heat and leave aside to cool. Then cut them into small pieces.Cut the celery stalks and three about a quarter red onion finely. With a very sharp knife, cut corn kernels from a corn cob or torn them gently with your fingers. Add onion, celery and chopped chicken in bowl with corn and mix well. Pour half the dressing and mix again.For the dressing you will need sour cream, mayonnaise and feta cheese. Mix ingredients with a little sugar, juice of one lemon and add salt and pepper to taste.
Serve salad in beautiful plates, adding the rest of the dressing and decorate with blueberries and fresh dill.
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