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Street Corn Creamy Cucumber Chicken Salad
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Street Corn Creamy Cucumber Chicken Salad

This recipe combines shredded chicken with creamy dressing, corn, and cucumber for a refreshing salad.
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Prep Time 15 minutes
Total Time 15 minutes
Servings: 4 people
Course: Lunch, Salad
Cuisine: American
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Salad
  • 2 cups cooked, shredded chicken breast
  • 1 cup frozen corn, thawed Or use roasted corn kernels
  • 1 cup cucumber, diced
  • 1/2 cup red onion, finely diced
For the Dressing
  • 1/2 cup mayonnaise
  • 1/4 cup sour cream or Greek yogurt
  • 2 tbsp lime juice
  • 1 tsp chili powder
  • 1/2 tsp smoked paprika
  • 1/4 tsp cumin
  • 1/4 cup cotija cheese, crumbled Optional, for topping
  • To taste Salt and black pepper

Equipment

  • Large mixing bowl

Method
 

  1. In a small bowl, whisk together the mayonnaise, sour cream or yogurt, lime juice, chili powder, smoked paprika, and cumin until smooth. This is your dressing.
  2. In a large mixing bowl, combine the shredded chicken, thawed corn, diced cucumber, and diced red onion.
  3. Pour the prepared dressing over the chicken and vegetable mixture. Toss gently until everything is evenly coated.
  4. Season the salad with salt and pepper to your preference. Mix again.
  5. If using, sprinkle the crumbled cotija cheese over the top before serving. Serve immediately or chill for later.

Nutrition

Calories: 350kcalCarbohydrates: 15gProtein: 28gFat: 20gSaturated Fat: 4gCholesterol: 85mgSodium: 450mgFiber: 3gSugar: 5g

Notes

You can roast the corn kernels for 5 to 7 minutes in a dry skillet before adding them to the salad for a deeper flavor. This salad pairs well served over lettuce or eaten with crackers.

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