Grilled Chicken Salad with Feta, Fresh Corn, and Blueberries
A rainbow of fresh ingredients brings bold flavor and effortless appeal to any summer table.
This grilled chicken salad is a celebration of summer’s freshest flavors. Featuring juicy grilled chicken, sweet corn kernels charred on the grill, creamy feta cheese, and pops of sweet blueberries, this salad is as beautiful as it is delicious. Balanced with a tangy homemade dressing and finished with fresh herbs, it’s the perfect meal for a warm day or backyard gathering. Whether served as a light entree or a hearty side, this salad is certain to impress and satisfy.
Why This Salad Stands Out
- Bright & Colorful: A visually stunning array of colors from corn, blueberries, and herbs.
- Flavor Balance: Sweet, salty, tangy, and savory flavors all come together in every bite.
- Versatile: Enjoy it as a light lunch, a filling main dish, or a side for larger meals.
- Perfect for Gatherings: Easily scalable recipe for parties and potlucks.
Ingredients
Before getting started, gather the freshest ingredients available for the best flavor and texture.
| Ingredient | Amount | Notes |
|---|---|---|
| Boneless, skinless chicken breasts | 2 large | About 1.5 lbs, pounded to even thickness |
| Fresh corn on the cob | 2 ears | Shucked Can substitute with thawed frozen corn if needed |
| Olive oil | 3 tbsp | Divided use |
| Kosher salt & black pepper | To taste | |
| Butter lettuce or mixed greens | 1 large head or 6 cups | Torn or chopped for serving |
| Feta cheese | ½ cup | Crumbled |
| Fresh blueberries | ¾ cup | Rinsed and patted dry |
| Celery stalks | 2 | Sliced thinly |
| Green onions | 2 | Sliced thinly |
| Fresh dill | 2 tbsp | Chopped, plus more for garnish |
| Lemon juice | 2 tbsp | Freshly squeezed |
| Mayonnaise | 3 tbsp | |
| Sour cream | 2 tbsp | |
| Half-and-half or milk | 2 tbsp | To loosen the dressing |
| Granulated sugar | ½ tsp | Optional, for subtle sweetness |
Step-by-Step Directions
- Prepare the Chicken:
Preheat your grill to medium-high. Rub chicken breasts with 1 tablespoon olive oil, season with salt and pepper. Grill for 6–7 minutes per side, rotating halfway for grill marks, until internal temperature reaches 165°F. Remove and let rest. - Grill the Corn:
Brush ears of corn with 1 tablespoon olive oil and a bit of salt, then grill until kernels are lightly charred and just tender, turning occasionally. This usually takes 6–8 minutes. Let corn cool, then use a sharp knife to slice the kernels off the cob. - Slice the Chicken:
Once the chicken rests for several minutes, slice on the bias into thin, flat pieces. This creates appealing shapes and makes for easy eating. - Prepare the Vegetables:
In a large mixing bowl, combine the grilled corn kernels, sliced celery, green onions, and most of the chopped dill. - Mix the Dressing:
In a separate small bowl, combine half-and-half (or milk), mayonnaise, sour cream, lemon juice, sugar, a pinch of salt, and black pepper. Stir in half the crumbled feta. Taste and adjust seasoning; it should be tangy and lightly salted. - Assemble the Salad:
Add sliced chicken to the bowl with veggies and corn. Pour in about half of the dressing and toss until everything is lightly coated. Add additional dressing if desired, but do not overdress—the salad should remain light and fresh. - Add Blueberries:
Gently fold in the blueberries. Adding them last helps preserve their shape and color, distributing them beautifully throughout the salad. - Serve:
Arrange lettuce or greens on a platter or individual plates. Spoon the chicken salad over the top. Sprinkle remaining feta and extra dill over each serving for a burst of flavor and color.
Expert Tips for the Perfect Grilled Chicken Salad
- Don’t overcook the chicken—use a thermometer and let it rest to keep it juicy.
- Char your corn just enough to bring out its natural sweetness and color, but keep a slight crunch.
- Use fresh herbs like dill and chives for brightness and garden flavor.
- Toss dressing lightly—start with less and add more if needed to avoid a heavy salad.
- Add nuts or seeds (like toasted pecans or sunflower seeds) for extra crunch if desired.
Flavor Variations & Substitutions
- Cheese: Substitute goat cheese or ricotta salata for feta if preferred.
- Greens: Use arugula or baby spinach for a peppery twist.
- Protein: Try this with grilled shrimp, salmon, or rotisserie chicken in place of the grilled chicken breasts.
- Vegan Option: Use vegan mayo, omit dairy-based dressing ingredients, and sub crispy tofu for chicken.
- Other Fruits: Substitute fresh raspberries or diced peaches for blueberries for a unique flavor.
Serving Suggestions
- In Lettuce Cups: Spoon salad into butter lettuce leaves for a crisp, handheld option.
- As a Main Dish: Serve on top of a bed of mixed greens with a slice of crusty bread.
- As a Side: Place alongside grilled meats or seafood at your next barbecue or picnic.
- Make-Ahead: Prepare all components in advance, but dress the salad and add blueberries just before serving for optimal freshness.
Nutrition Spotlight
This salad provides a well-balanced profile of lean protein, fiber, vitamins, and minerals. The combination of grilled chicken and feta offers satiating protein, while corn and blueberries contribute vitamins, antioxidants, and natural sweetness. Using olive oil and a homemade dressing ensures control over added fats and sugars.
Frequently Asked Questions (FAQs)
What others are reading
Q: Can I use frozen or canned corn instead of fresh?
A: Yes, if fresh corn is unavailable, thaw frozen corn and char it briefly in a hot skillet for similar flavor. Canned corn is less ideal, but you can drain, rinse, and lightly toast it in a pan before using.
Q: How do I store leftovers?
A: Store salad in an airtight container in the refrigerator for up to two days. For best results, keep dressing and blueberries separate, adding them right before serving to maintain texture and freshness.
Q: What’s the best way to grill chicken for salads?
A: Pound chicken breasts to even thickness for uniform cooking. Oil the grates, grill over medium-high heat, turn once, and remove when the internal temperature reaches 165°F. Let rest before slicing to keep juices in.
Q: Can I make this salad in advance?
A: Yes, you can prep the individual components a day early. However, for the best flavor and texture, combine them and add dressing shortly before serving.
Q: Can I use different herbs?
A: Absolutely! Fresh basil, chives, parsley, or tarragon all work beautifully—choose your favorites or mix several for a blended herb flavor.
Pairings & Beverage Suggestions
- Drink Pairings: Pair with chilled white wines (Sauvignon Blanc or Pinot Grigio), rosé, or sparkling water with lemon.
- Side Dishes: Enjoy with grilled vegetables, fresh fruit platters, or rustic breads.
- Dessert Ideas: Light berry sorbet or lemon bars complement the salad’s fresh flavor profile.
Seasonal Inspiration
This salad shines during late spring through summer when corn and blueberries are at their peak. It’s an excellent way to feature seasonal bounty, and versatile enough for both casual weeknight dinners and festive outdoor occasions.
Nutritional Information (per serving, approximate)
- Calories: 370
- Protein: 27g
- Fat: 20g (majority from healthy olive oil)
- Carbohydrates: 22g
- Fiber: 3g
- Sugar: 6g
- Sodium: 500mg
*Nutritional values may vary depending on ingredient brands and exact portion sizes.
Elevate Your Summer Table
Whether you’re feeding your family or hosting friends, this grilled chicken salad brings summer sunshine to your table. Fresh, nourishing ingredients, a riot of colors, and irresistible flavors ensure it disappears fast—so consider doubling the recipe if you’re serving a crowd!
Quick Recap: How to Build the Perfect Grilled Chicken Salad
- Grill chicken and corn for smoky-sweet notes and irresistible char.
- Slice chicken and combine with celery, onions, and fresh dill.
- Blend creamy lemon-feta dressing for a tangy punch.
- Fold in plump blueberries for color and juicy bursts of summer flavor.
- Serve on crisp lettuce, top with more feta and herbs, and devour!
For make-ahead meal prep, simply grill extra chicken and corn early in the week. Assemble salads as needed for quick, fresh lunches or elegant, effortless dinners throughout the summer season.
References
- https://www.thepioneerwoman.com/food-cooking/recipes/a65037741/cowgirl-chicken-salad-recipe/
- https://www.thepioneerwoman.com/food-cooking/recipes/a32338850/barbecue-chicken-salad-recipe/
- https://www.thepioneerwoman.com/food-cooking/recipes/a62071755/mango-chicken-salad-recipe/
- https://www.youtube.com/watch?v=msEqTbF93yM
- https://www.thepioneerwoman.com/food-cooking/recipes/a10058/grilled-chicken-salad-with-feta-fresh-corn-and-blueberries/
- https://www.thepioneerwoman.com/food-cooking/recipes/a11638/grilled-chicken-strawberry-salad-wrap/
- https://www.youtube.com/watch?v=5qvOVhQ00OQ
Similar Articles
Read full bio of Sneha Tete
