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

Light Dressing:
  • 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