Place chicken breasts into a snap lock bag. Using a mallet or rolling pin flatten to 1/2 cm thickness. Open bag and drizzle with oil followed by a little salt and pepper to season.

Place grill pan over a high heat for 3 minutes and then reduce to medium. Place chicken in pan, cook for approx. 8 min on each side then set aside on a plate to cool.

Mix together mayonnaise, sour cream, cream, lemon juice, half the dill and feta in a small bowl.

Using a knife, shave the kernels off each corn cob and place in a medium bowl. Combine with the celery, onion and zuccini. Set aside.

Slice cooled chicken in diagonal ½ cm thick slices, add into the bowl with the celery, onion, and corn.

Using a wooden spoon, stir to combine. Pour 3 tablespoons of the dressing over the ingredients and toss gently.

Add in 3/4 of the blueberries and toss lightly. Serve salad and top with remaining blueberries, dill, feta and a drizzle of dressing.