summer chicken salad with feta, strawberries and corn.
A day for consuming…meat, potatoes and all other things fatherly, possibly.
Need a little post-weekend detox? Let me help you out.
This salad was inspired by food blogging guru Pioneer Woman and is ideal for a quick and tasty summer dinner.
Additionally, at least if you’re at our house, you can deconstruct it and call it dinner for the kids! Chicken, corn, strawberries…they all fit nicely on a 3-item toddler plate.
Summer Chicken Salad with Feta, Strawberries and Corn
What You’ll Need:
1.5 pounds chicken breast (about 2 breasts) ($2.99 at $1.99/lb)
Salt and pepper, to taste
2 cups corn (I used frozen, just let it thaw) ($.80 at $1.29/bag)
1/4 cup red onion, diced ($.15 at $.59/lb)
1 cup sliced strawberries ($.75 at $1.50/clamshell on sale this week at Sprouts)
2 tablespoons dill, minced (I used dried but fresh would be fabulous) (trace)
2 tablespoons light mayo ($.24 at $2.99/32 oz.)
2 tablespoons greek yogurt ($.08 at $1.99/32 oz.)
2 tablespoons milk (trace)
Juice of 1 lemon (free if you grow your own)
1 teaspoon sugar (trace)
1/2 cup crumbled feta ($.74 at $2.99/8 oz.)
Sprinkle chicken breasts with salt and pepper and drizzle with olive oil.
Bake chicken breasts at 350 degrees for 25-30 minutes until cooked through.
Alternatively, grill on both sides until cooked through, about 7 minutes per side.
Allow chicken to cool. Slice chicken at a severe angle so that the chicken is flat (not cubed).
In a medium bowl, combine corn, red onion, strawberries and sliced chicken.
To make the dressing, combine dill, mayo, greek yogurt, milk, and feta. Stir in sugar and lemon juice, and add extra salt and pepper to taste.
Toss dressing with salad ingredients and top with extra feta if desired.
TOTAL: $5.75 or $1.44 per serving.
345 calories per serving
12 grams of fat
41 grams protein
3 grams fiber