Description
A refreshing and creamy chicken salad featuring sweet corn, crunchy cucumbers, and a zesty dressing, perfect for hot summer days.
Ingredients
Chicken and Vegetables
- 2 cups Cooked chicken, shredded or chopped (Rotisserie chicken works great.)
- 1 cup Corn (Fresh, frozen, or canned. Charring is optional.)
- 1 large Cucumber (English cucumbers are perfect.)
- 1/2 cup Cotija or feta cheese (For a salty punch.)
- 2 tablespoons Cilantro (Or green onion if preferred.)
Dressing
- 1/2 cup Mayonnaise (For creaminess.)
- 1/4 cup Greek yogurt or sour cream (For tang and lighter texture.)
- 2 tablespoons Lime juice (Do not skip, it wakes everything up.)
- 1 teaspoon Garlic (Fresh or powder.)
- 1 teaspoon Chili powder or taco seasoning (Optional but recommended.)
Instructions
Preparation
- Chop or shred the chicken into bite-sized pieces.
- If using frozen corn, sauté it in a dry pan until heated through. Optionally, let it sit until it gets little brown spots.
- Chop the cucumber into small pieces.
- In a large bowl, mix the mayonnaise, Greek yogurt or sour cream, lime juice, garlic, chili powder, salt, and pepper.
- Add chicken, corn, cucumber, cilantro, and cheese to the dressing. Stir until everything is coated.
- Taste and adjust seasoning, adding more lime, salt, or chili powder as needed.
- Optionally, chill in the fridge for 20 minutes to allow flavors to meld.
Notes
For meal prep, keep cucumbers separate until serving to prevent sogginess. Can be served in bowls, wraps, or lettuce cups.
- Prep Time: 15 minutes
- Cook Time: 5 minutes
- Category: dinner, Lunch, Salad
- Cuisine: American, Mexican