Street Corn Creamy Cucumber Chicken Salad
A bright and creamy salad combining grilled chicken, sweet corn, and fresh cucumbers, perfect for lunch or a potluck.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Category: Salad
- Method: Mixing
- Cuisine: Mexican
- Diet: Gluten-Free
Ingredients
Scale
- 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
- Optional: crumbled feta cheese for garnish
Instructions
- Prepare chicken and corn: If using raw chicken, grill or roast and let cool, then dice. Use leftover cooked chicken if available. If using fresh corn, grill or roast until lightly charred and cut kernels off the cob. Canned corn works too; drain it well.
- Chop vegetables: Dice the large cucumber and finely chop the red onion. Chop the cilantro.
- Make the dressing: In a bowl, mix mayonnaise, Greek yogurt, lime juice, smoked paprika, salt, and black pepper until smooth.
- Combine: In a large bowl, add diced chicken, corn, cucumber, red onion, and cilantro. Pour the dressing over the mixture and toss until everything is coated.
- Taste and finish: Adjust salt, pepper, or lime to your liking. Sprinkle crumbled feta on top if you like.
- Chill or serve: Serve right away or chill for 30 minutes to let flavors blend.
Notes
Pat the cucumber dry after dicing to avoid a watery salad. Store in an airtight container in the fridge for up to 3 days.
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 4g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 22g
- Cholesterol: 60mg
Keywords: salad, chicken salad, cucumber salad, easy recipe, healthy recipe