Description
A fresh, satisfying salad combining charred corn, cool cucumber, and creamy dressing, perfect for weeknight dinners or picnics.
Ingredients
Scale
- 2 cups grilled or roasted chicken, diced
- 1 cup sweet corn, grilled or canned
- 1 large cucumber, diced
- ½ cup red onion, finely chopped
- ½ cup mayonnaise
- 2 tablespoons Greek yogurt
- 1 tablespoon lime juice
- 1 tablespoon cilantro, chopped
- 1 teaspoon smoked paprika
- 1 teaspoon salt (to taste)
- ½ teaspoon black pepper
- Optional: crumbled feta cheese for garnish
Instructions
- Grill the chicken: If you haven’t already, grill or roast the chicken until fully cooked. Allow it to cool and dice it into bite-sized pieces.
- Prepare the corn: Grill fresh corn on medium heat until charred and tender, or drain and rinse canned corn.
- Chop the vegetables: Dice the cucumber, finely chop the red onion, and cilantro.
- Mix the dressing: In a large bowl, whisk together mayonnaise, Greek yogurt, lime juice, smoked paprika, salt, and black pepper until smooth.
- Combine ingredients: Add the diced chicken, corn, cucumber, red onion, and cilantro to the dressing and mix gently.
- Taste and adjust: Adjust seasoning to taste with salt, pepper, or lime juice.
- Serve and garnish: Serve in a bowl or individual dishes, and garnish with feta if desired.
Notes
For a spicy version, stir in sriracha or jalapeños. Swap for grilled tofu for a vegetarian option.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Salad
- Method: Grilling
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 380
- Sugar: 2g
- Sodium: 700mg
- Fat: 22g
- Saturated Fat: 5g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 60mg