I really enjoy The Pioneer Woman most of the time, and think she has some fantastic recipes. I’ve always loved chicken salads, so when I stumbled on a recipe for “Grilled Chicken Salad with Feta, Fresh Corn, and Blueberries” I knew that I needed to make it as soon as I could. I changed the recipe a bit, but it was incredibly delicious!
Here’s What I Included
- 2/3 box of whole wheat elbow pasta (not in orig. recipe)
- 1 large chicken breast
- olive oil
- 2/3 red pepper
- 1/2 bag of frozen corn
- 1/4 red onion
- 1 cup blueberries
- 3 tablespoons mayo
- 3 tablespoons plain greek yogurt
- 1/4 cup almond milk
- lemon juice (equivalent to 1 whole lemon)
- 1 tsp sugar
- 1/2 cup feta
I changed the recipe up just a little bit. The original recipe calls for grilled chicken, but I just cooked the chicken in the oven with a little olive oil, salt, and pepper on top, and it still turned out fantastically. I substituted red pepper for the celery; it keeps the crunch but adds in some other nutrients. I scraped the dill on top, used plain greek yogurt in place of the sour cream (in the sauce), and used lemon juice from a container and not from a fresh lemon. I also used frozen corn instead of fresh from the cob. For fun, I added in pasta, which the original recipe doesn’t call for. It’s DELICIOUS!
You’ll have to go to The Pioneer Woman’s site (i linked the recipe above) to actually get the recipe, and to see her beautiful pictures (mine don’t do it any justice). This is a relatively easy meal to cook, and holds very well in the refrigerator. Make sure to make extras, because you will not be satisfied with only one meal of this! You can easily change it up and throw in whatever veggies you’d like. YUMMMMM….
Now it’s your turn! What’s your favorite type of chicken salad to make? What fruit and veggies do you like to pair together?