Blueberry, Chicken, and Corn Salad with Dill and Feta dressing

I don't think I ever shared this recipe. Did I talk about it? Not sure. I ate it a lot last summer. I discovered it on Pioneer Woman and tried it, simply because blueberries and chicken sounded weird together. It is not weird, merely scrumptious. I made it at least once a week for the rest of the blueberry season. I am not even sure why I love it so very much. I just do. The combination of flavors is amazing.  I am fully aware of how weird most people think it is. My brothers and father have discoursed at length about the weirdness of this salad. So feel free to scoff. I am immune to scoffing.

The official title of this recipe is 

Grilled Chicken Salad with Fresh Corn, Blueberries and Feta

(But since I don't use fresh corn or grill the chicken, it seems a bit of a misnomer. And it is wordy to call it a Blueberry, Chicken, Red Onion, Celery, and Corn salad with a Lemony Feta and Dill dressing. A conundrum. So we will leave the subject of the title for someone more clever to decide.)  

Make your dressing

1/4 cup mayonnaise

1/4 cup half and half

1/4 cup sour cream

Juice of one lemon

1 teaspoon sugar

1 Tablespoon dried dill

salt and pepper to taste

Mix all together and add

3/4 cup crumbled feta cheese

Make your salad

Four boneless, skinless chicken breasts, cooked and chopped

3 stalks of celery, cut into matchsticks and chopped

1/4 of a red onion, thinly sliced and roughly chopped

1 1/2 cups of blueberries

2 cups of frozen corn, cooked quickly

Mix it all together

Enjoy. 

There. That is the recipe. I enjoyed using the bold type there. I pictured myself barking out orders with each bold phrase. 

Now for the disclaimers. Besides the dressing, I don't really measure anything. I make this on a personal basis, since no one else in my family has any interest in it. I generally mix everything but the blueberries and dressing in a bowl and leave that in the fridge, ready to be pulled out and plied with blueberries and dressing in my bowl. It lasts me through several days. 

I use whatever chicken I have on hand. I have cooked chicken in a frying pan, grilled it, and roasted it, as well as using a rotisserie chicken from the store. 

I have tried sweet onion, but red onion really makes a difference. 

The original recipe calls for cutting kernels off fresh corn and using it without cooking, but that limits this salad to a few weeks in August and September, so I dispensed with that. I take a few handfuls of frozen corn and cook it quickly in a frying pan. By quickly I mean start to finish, two-three minutes. 

The original recipe calls for 3 Tablespoons of fresh dill, if  you are the kind of person who has fresh dill on hand. I wish I was the kind of person who had fresh dill on hand. 

And can I just mention how excited I am that Polar has cans of Ruby Red Grapefruit Seltzer now? I love Ruby Red.