Street Corn Creamy Cucumber Chicken Salad
A deliciously refreshing salad that combines grilled chicken, sweet corn, and a creamy dressing, perfect for warm days.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: 4 servings
- Category: Salad
- Method: Mixing
- Cuisine: Mexican
- Diet: Gluten-Free
Ingredients
- 2 cups grilled or roasted chicken, diced
- 1 cup sweet corn, grilled or canned
- 1 large cucumber, diced
- ½ cup red onion, finely chopped
- ½ cup mayonnaise
- 2 tablespoons Greek yogurt
- 1 tablespoon lime juice
- 1 tablespoon cilantro, chopped
- 1 teaspoon smoked paprika
- 1 teaspoon salt (to taste)
- ½ teaspoon black pepper
- Crumbled feta cheese (optional garnish)
Instructions
- Prepare the chicken: If you haven’t pre-cooked the chicken, grill or roast it according to your preference. Ensure it’s cooked through and then allow it to cool before dicing.
- Cook the corn: Grill sweet corn until it’s lightly charred for that street corn flavor. If using canned corn, simply drain it and set aside.
- Chop the vegetables: Dice the cucumber and finely chop the red onion. Set them aside.
- Make the dressing: In a mixing bowl, combine mayonnaise, Greek yogurt, lime juice, cilantro, smoked paprika, salt, and black pepper. Whisk until smooth and well combined.
- Combine ingredients: In a large mixing bowl, combine the diced chicken, sweet corn, cucumber, and red onion. Pour the dressing over the mixture and toss gently until everything is evenly coated.
- Serve and enjoy: You can serve the salad immediately or refrigerate it for about 30 minutes to allow the flavors to meld.
Notes
For the best flavor, marinate the chicken before grilling. This salad is also meal prep-friendly and can be stored for up to 3 days in the refrigerator.