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Street Corn Creamy Cucumber Chicken Salad

A flavorful and refreshing salad packed with sweet corn, creamy dressing, and diced chicken, perfect for summer gatherings.
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Prep Time 15 minutes
Total Time 15 minutes
Servings: 4 servings
Course: Dinner, Lunch, Salad
Cuisine: American, Tex-Mex
Calories: 320
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 cup cooked chicken breast, diced for a quick option, use rotisserie chicken
  • 1 cup fresh corn kernels grilled or boiled for extra flavor
  • 1 medium cucumber, diced feel free to swap for zucchini for a twist
  • 1/2 cup diced red onion for a touch of sweetness
  • 1/2 cup mayonnaise or Greek yogurt for a healthier option
  • 1-2 tablespoons lime juice freshly squeezed really brightens things up
  • Salt and pepper to taste
  • Optional: chopped cilantro for garnish

Method
 

Preparation
  1. In a large mixing bowl, combine the diced chicken, corn, cucumber, and red onion.
  2. In a small bowl, mix together the mayonnaise and lime juice until well combined.
  3. Pour the creamy dressing over the chicken and vegetable mixture. Gently mix until everything is coated.
  4. Season with salt and pepper to your liking.
  5. Chill in the refrigerator for at least 30 minutes to allow the flavors to meld.
  6. When you’re ready to serve, garnish with fresh cilantro if desired.

Notes

This salad is a crowd-pleaser on its own but shines alongside grilled chicken or tacos. It’s best stored in an airtight container and can be kept for up to 3 days.