Street Corn Creamy Cucumber Chicken Salad
A bright and creamy salad featuring grilled corn, cucumber, and tender chicken in a tangy mayo-Greek yogurt dressing, perfect for summer meals.
Ingredients
Protein
- 2 cups grilled or roasted chicken, diced Use pre-cooked chicken for a quicker meal.
Veggies
- 1 cup sweet corn, grilled or canned Grilled corn adds smoky flavor.
- 1 large cucumber, diced Diced uniformly for even textures.
- ½ cup red onion, finely chopped
Sauce
- ½ cup mayonnaise
- 2 tablespoons Greek yogurt
- 1 tablespoon lime juice
- 1 tablespoon cilantro, chopped
Spices
- 1 teaspoon smoked paprika
- 1 teaspoon salt Adjust to taste
- ½ teaspoon black pepper
Toppings (optional)
- to taste crumbled feta cheese Garnish before serving.
Instructions
Preparation
- Dice the grilled or roasted chicken and cucumber, and finely chop the red onion.
- If using leftover chicken, chop it and toss in—leftover proteins work great and save time.
Mixing the Dressing
- Whisk together mayonnaise, Greek yogurt, lime juice, cilantro, smoked paprika, salt, and pepper until smooth.
Combining Ingredients
- In a large bowl, fold the chicken, corn, cucumber, and red onion into the dressing until evenly coated.
- Taste and adjust lime, salt or paprika as needed.
Serving
- Chill briefly or serve immediately; garnish with crumbled feta if using.
Notes
Use warm grilled corn for a smoky char flavor, or drain canned corn well for convenience. Dice ingredients uniformly for balanced textures. If making ahead, hold off on adding feta until just before serving to prevent sogginess. Store in an airtight container for up to 3 days in the refrigerator.