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Street Corn Creamy Cucumber Chicken Salad

A delightful chicken salad combining fresh cucumbers and sweet corn with creamy dressing, perfect for summer gatherings and potlucks.
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Prep Time 15 minutes
Total Time 15 minutes
Servings: 6 servings
Course: Main Course, Salad
Cuisine: American, Fusion
Calories: 330
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 cups shredded cooked chicken great for using up leftovers
  • 1 cup corn kernels fresh, frozen, or canned work well
  • 1 medium cucumber, diced substitute with zucchini for a different twist
  • 1/2 cup red onion, finely chopped for a bit of zing
  • 1 cup mayonnaise or Greek yogurt for a healthier option
  • 1 tablespoon lime juice freshly squeezed
  • 1 teaspoon chili powder for that street corn flair
  • Salt and pepper to taste
  • Fresh cilantro for garnish (optional but recommended)

Method
 

Preparation
  1. Gather all your ingredients and chop the cucumber and red onion.
  2. In a medium bowl, combine the shredded chicken, corn kernels, diced cucumber, and red onion.
  3. In a separate bowl, whisk together the mayonnaise, lime juice, chili powder, salt, and pepper until well combined.
  4. Pour the dressing over the chicken mixture and stir gently to coat everything evenly.
  5. Taste and adjust seasoning, adding more salt or lime juice as needed.
  6. Transfer the salad to a serving bowl and garnish with chopped cilantro, if desired.
  7. Serve immediately, or chill in the refrigerator for about 30 minutes to let the flavors meld.

Notes

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Use rotisserie chicken for extra flavor. Fresh ingredients matter for the best flavor and crunch.