Street Corn Cucumber Chicken Salad
There’s something extra special about a hearty salad that is bursting with fresh flavors and creamy textures. My Street Corn Creamy Cucumber Chicken Salad is just that, making every bite irresistible and perfect for busy weekdays or weekend gatherings.This salad is delightfully crisp and creamy, with pops of sweet corn, juicy chicken, and refreshing cucumber. It’s satisfying enough for a main dish yet light enough for a sunny day meal. Every mouthful has a hint of lime, a little kick, and plenty of craveable flavor.
Equipment
- 1 Mixing Bowl
- 1 Whisk
- 1 Knife
Ingredients
Salad
- 2 cup cooked chicken breast diced or shredded
- 1.5 cup sweet corn kernels fresh or thawed from frozen
- 1 cup English cucumber diced
- 0.25 cup cilantro freshly chopped
- 0.25 cup red onion finely diced
- 0.5 cup crumbled feta or cotija cheese
Creamy Dressing
- 0.25 cup mayonnaise
- 0.25 cup Greek yogurt
- 2 tbsp lime juice freshly squeezed
- 1 tsp chili powder
- salt and black pepper to taste
Instructions
Prepare Ingredients
- Dice or shred the cooked chicken. Chop all your veggies, and crumble the cheese. This helps ensure every forkful is evenly mixed and delicious.
Make Dressing
- In a bowl, whisk together the mayonnaise, Greek yogurt, lime juice, chili powder, and a generous pinch of salt and pepper until smooth.
Assemble Salad
- In a large mixing bowl, combine the chicken, corn, cucumber, red onion, cilantro, and cheese. Pour the creamy dressing over everything, then gently fold until everything is well coated.
Chill and Serve
- Let the salad rest in the fridge for 15 minutes to allow the flavors to mingle. Enjoy chilled, topped with extra cilantro or a sprinkle of cheese if you wish!
Notes
Keep leftovers in an airtight container in the fridge for up to 3 days. Stir before serving. Enjoy it cold; reheating is not recommended as the veggies and dressing taste best chilled.