Fresh Feta Salad

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


Mix garlic, balsamic, celery salt, salt, and pepper in a medium bowl. Marinate the chicken in the mixture for an hour.

Preheat an Electric Skillet to 425°F. Cook the chicken breasts thoroughly on both sides. Once cooked, allow to partially cool.

Slice diagonally. In a medium bowl, combine sour cream and mayo. Sprinkle in sugar, salt, and pepper to taste. Juice lemon into bowl.

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

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