Street Corn Creamy Cucumber Chicken Salad
A chilled and refreshing salad featuring smoky grilled chicken, crisp cucumber, and sweet corn, dressed with a tangy chili-lime mayonnaise-Greek yogurt dressing.
Ingredients
Salad Base
- 1 pound grilled chicken, diced Grill the chicken until it reaches an internal temperature of 165°F.
- 2 cups sweet corn, fresh or frozen If using frozen corn, thaw completely and pat dry.
- 1 large cucumber, diced For the best texture, choose a firm cucumber and remove excess seeds.
Dressing
- 1/2 cup mayonnaise Plain Greek yogurt works best for dressing.
- 1/4 cup Greek yogurt Use additional Greek yogurt for a thicker dressing.
- 1 tablespoon lime juice Juice from 1 lime.
- 1 teaspoon chili powder Adjust the amount for desired spiciness.
- to taste Salt and black pepper Add to taste.
Garnish
- to taste Fresh cilantro Add just before serving for the brightest flavor.
Instructions
Preparation
- Dice the grilled chicken and cucumber into bite-size pieces.
- If using frozen corn, thaw it completely and pat it dry.
Combine the Salad Base
- Add the chicken, corn, and cucumber to a large mixing bowl.
Make the Dressing
- In a separate bowl, whisk the mayonnaise, Greek yogurt, lime juice, chili powder, salt, and pepper until smooth.
Dress the Salad
- Pour the dressing over the chicken mixture. Stir gently until all the ingredients are evenly coated.
Chill and Garnish
- Cover and refrigerate for at least 20 to 30 minutes.
- Garnish with fresh cilantro just before serving.
Notes
Best served cold and can be spooned into lettuce cups or wrapped in tortillas. The salad is best eaten within 3 to 4 days when stored in an airtight container in the refrigerator.