Fresh Feta Salad

• 2 boneless chicken breasts, pounded flat (approx. ¼-inch thick)
• ½ cup balsamic vinegar
• 1 tablespoon celery salt
• 2 cloves garlic, minced
• 3 stalks celery, chopped
• ½ frozen corn, thawed
• 2 tablespoons fresh dill
• 3 - 6 ounces butter lettuce
• ¼ cup fresh blueberries
• 4-6 ounces crumbled feta cheese
• Salt and pepper to taste

• ½ cup light mayo
• ¼ cup sour cream
• 1 lemon
• 1 teaspoon sugar to taste
• Salt and pepper to taste

1. Mix garlic, balsamic, celery salt, salt, and pepper in a medium bowl. Marinate the chicken in the mixture for an hour.
2. Preheat the West Bend® Platinum Edition™ Skillet to 425°F. Cook the chicken breasts thoroughly on both sides. Once cooked, allow to partially cool.
3. Slice diagonally. In a medium bowl, combine sour cream and mayo. Sprinkle in sugar, salt, and pepper to taste. Juice lemon into bowl.
4. In a large bowl, combine all the salad ingredients and lightly toss in dressing. Sprinkle feta and blueberries on top just before serving.

yield: 4 servings