Chicken Salad with Feta, Corn & Blueberries

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This might sound like a strange combination of flavors to be found in a chicken salad, but get brave and try it.  Delicious!  My version underwent a number of revisions from the original.  The original recipe called for grilled chicken breasts which would be very tasty, but I had just roasted my giant chicken and was looking for ways to use the leftovers.  I also didn't have any fresh corn and substituted some frozen.  I just thawed it out. 

3-4 cups of cubed leftover chicken
3 stalks celery, finely diced
2 ears fresh corn if available otherwise use 1 cup of thawed frozen corn (no need to cook)
1/4 cup of finely diced red onion
1-2 cups fresh blueberries (frozen are not a good substitute)
3 tablespoons fresh dill, minced
6 tablespoons mayonnaise
6 tablespoons sour cream
1/4 cup 1/2 and 1/2
lemon juice to taste
1 teaspoon sugar
Salt & pepper
3/4 cup crumbled feta cheese
Salad greens or torn lettuce as a bed for the salad

Remove the corn kernels from the cob if using fresh corn.  Otherwise combine corn, onion and celery.  Add the cubed chicken.  Add salt & pepper. Add 2 tablespoons fresh dill.
Mix together mayonnaise, sour cream, feta and 1/2 & 1/2.  Squeeze in fresh lemon juice (at least 2 tablespoons).  Stir in sugar if needed.  Pour the dressing over the salad.  You may not need all of it, but serve the the additional dressing on the side.  Toss in the blueberries and combine lightly.  Mound the salad on the bed of greens and top with last tablespoon of dill.

Adapted from Tasty Kitchen.com

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