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Street Corn Creamy Cucumber Chicken Salad in a large white serving bowl topped with crumbled feta, fresh cilantro, and charred corn kernels

Street Corn Creamy Cucumber Chicken Salad

Fresh grilled chicken, sweet charred corn, and crisp cucumbers tossed in a smoky creamy lime dressing. A light, protein-packed healthy dinner ready in 30 minutes.
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Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings: 4 portions
Course: Dinner, Main Course, Salad
Cuisine: American, Mexican-Inspired
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

  • 2 cups grilled or roasted chicken diced; rotisserie chicken works great
  • 1 cup sweet corn grilled or canned, drained thoroughly
  • 1 large cucumber diced; English cucumber preferred
  • 1/2 cup red onion finely chopped
  • 1/2 cup mayonnaise full-fat preferred for best creaminess
  • 2 tbsp Greek yogurt plain
  • 1 tbsp fresh lime juice
  • 1 tbsp fresh cilantro chopped
  • 1 tsp smoked paprika
  • 1 tsp salt or to taste
  • 1/2 tsp black pepper
  • crumbled feta cheese optional garnish

Equipment

  • Grill or grill pan
  • Large mixing bowl
  • Sharp knife and cutting board
  • Measuring cups and spoons
  • Serving bowl

Method
 

  1. Grill or roast chicken until internal temperature reaches 165 degrees F. Let rest 5 minutes then dice into bite-sized pieces. If using rotisserie chicken, dice directly.
  2. If using fresh corn, grill over medium-high heat for 8 to 10 minutes turning occasionally until lightly charred, then cut kernels off the cob. If using canned corn, drain thoroughly and pat dry.
  3. Dice the cucumber into small uniform pieces and finely chop the red onion.
  4. In a large mixing bowl, whisk together mayonnaise, Greek yogurt, lime juice, smoked paprika, salt, and black pepper until smooth. Taste and adjust seasoning before adding other ingredients.
  5. Add diced chicken, corn, cucumber, and red onion to the dressing. Gently fold until everything is evenly coated. Toss in chopped cilantro and mix well.
  6. Refrigerate for 10 minutes for best flavor. Transfer to a serving bowl and garnish with crumbled feta cheese if desired.

Notes

Add cucumber just before serving if making ahead to prevent watery dressing. Do not freeze this salad. For make-ahead, store chicken and corn mixture without dressing for up to 2 days then add fresh cucumber and dressing when ready to serve. Toast canned corn in a dry skillet for charred flavor. Add diced jalapenos or cayenne for heat.