Grilled Chicken Salad with Feta, Fresh Corn & Blueberries

Recipe from The Pioneer Woman for lunch tomorrow... I snuck a taste and it's delicious! Desperately needed the red onion (instead of yellow) for a prettier presentation...

• 4 whole Boneless, Skinless Chicken Breasts
• Salt And Pepper, to taste
• Olive Oil, For Drizzling
• 3 stalks Celery (inner Light Green Stalks), Finely Diced
• 2 ears Fresh Corn
• ¼ whole Medium Red Onion, Finely Diced
• 1-½ cup Blueberries
• 3 Tablespoons Fresh Dill, Minced
• 4 Tablespoons Mayonnaise
• 4 Tablespoons Sour Cream
• ¼ cups Half-and-half
• 1 whole Lemon
• 1 teaspoon Sugar (more To Taste)
• Salt And Pepper (additional) To Taste
• ¾ cups Crumbled Feta

Place chicken breasts into large plastic storage bag. Pound with a mallet or rolling pin to flatten to 1/4 inch uniform thickness. Season chicken with salt and pepper. 
Heat grill and drizzle chicken with olive oil. Grill chicken on both sides until done, about 7 minutes per side. (Rotate halfway during grilling each side to ensure pretty grill marks.) Remove from pan. Allow to cool.
With a very sharp knife, shave kernels off each corn cob. Combine with the onion and celery. Set aside.
Mix together mayonnaise, sour cream, feta, and half-and-half. Stir in sugar, squeeze in lemon juice, and add salt and pepper. Stir, then taste. Add more salt if necessary; do not undersalt!
Slice chicken on the bias to create flat, randomly shaped pieces. Throw into a bowl with celery, onion, and corn. Stir to combine. Pour half the dressing over the ingredients and toss gently. Add more as desired, but don’t overcoat the salad; should be light!
At the end, toss in the blueberries to lightly coat them in the dressing. Serve, then sprinkle individual helpings with feta.