Street Corn Creamy Cucumber Chicken Salad

A festive summer salad featuring charred corn, cool cucumber, and tender chicken, all wrapped in a creamy dressing with lime and cilantro.

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Prep Time 15

Cook Time 10

Total Time 25

Servings: 4 servings

Course: Main Course, Salad

Cuisine: American, Mexican

Calories: 360

Salad Ingredients

2 cups grilled or roasted chicken, diced Use leftover or pre-cooked chicken for convenience.
1 cup sweet corn, grilled or canned Fresh grilled corn is ideal for sweetness and smokiness.
1 large cucumber, diced Choose a firm cucumber for the best crunch.
½ cup red onion, finely chopped Adjust quantity to taste.
½ cup mayonnaise Use light mayonnaise for fewer calories if desired.
2 tablespoons Greek yogurt Can substitute with plant-based yogurt for a dairy-free option.
1 tablespoon lime juice Freshly squeezed lime juice enhances flavor.
1 tablespoon cilantro, chopped Can be replaced with parsley for a different flavor.
1 teaspoon smoked paprika Adjust according to preference; can be omitted for a milder version.
1 teaspoon salt To taste.
½ teaspoon black pepper To taste.
optional none crumbled feta cheese for garnish Adds extra richness and flavor.

Preparation

If not already cooked, grill or roast chicken strips until just done and char corn on the grill or skillet until lightly blistered.
Dice the cucumber, finely chop the red onion, and chop cilantro; place all measured ingredients near your work area.
In a bowl, whisk together mayonnaise, Greek yogurt, lime juice, smoked paprika, salt, and black pepper until smooth.

Assembly

In a large bowl, add diced chicken, corn, cucumber, and red onion; pour dressing over and toss gently to coat.
Taste and adjust with more lime, salt, or smoked paprika as needed; finish with cilantro and optional crumbled feta.

Grill corn strategically to get the maximum flavor with dark blister spots. Rest chicken briefly after cooking before dicing to retain juices.