Recipes

Fresh Feta Salad

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