Tuesday of “Pioneer Woman Week” was Grilled Chicken Salad with feta, corn, and blueberries.
The sauce here is a combination of mayonaise, sour cream, lemon juice and spices. You combine finely chopped celery, corn, chicken, and sauce and mix it up. We skipped the chopped onions since Heidi and I don’t do raw onions. We decided to put it over a bed of lettuce even though the recipe doesn’t call for it. Finally, it’s topped with fresh blueberries. It was a light, refreshing dinner. It took about ~30 minutes to make and was something fun to try out.