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Fresh Feta Salad - West Bend

Fresh Feta Salad

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Full Recipe Details


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

Cooking Process

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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