Marinated Chicken Salad

• 2 chicken breasts, pounded flat (approx. ¼” thick)
• ½ cup balsamic vinegar
• 1 tbsp. celery salt
• 2 cloves minced garlic
• 3 stalks celery chopped into small pieces
• ¼ red onion chopped into small pieces
• ½ cup frozen corn, thawed
• 2 tbsp. fresh dill
• salt and pepper
• 3 - 6 oz. head butter lettuce
• fresh blueberries
• 4-6 oz. crumbled feta cheese
Light Dressing
• ¼ cup light mayo
• ¼ cup sour cream
• 1 lemon
• 1 tsp. sugar, to taste
• Salt and pepper, to taste
  1. Prepare the marinade by combining the garlic, balsamic, celery salt, salt, and pepper. Marinate the chicken for an hour.
  2. Set function control to bake and preheat West Bend^® Platinum Edition™ Non-Stick Electric Skillet to 425°F. Cook the chicken breasts thoroughly. Once cooked, allow to partially cool. Cut into slices diagonally.
  3. Prepare salad dressing by combining sour cream and mayo in a medium bowl. Sprinkle in sugar, salt, and pepper to taste. Cut lemon in half and squeeze both halves onto the lettuce.
  4. In a large bowl, combine lettuce, chicken, corn, onion, celery, and dill. Lightly toss in the dressing. Sprinkle feta cheese and blueberries on top just before serving.
  Makes 2 servings.