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Street Corn Creamy Cucumber Chicken Salad

A vibrant and refreshing salad that combines grilled chicken, smoky corn, and crunchy cucumbers, all dressed in a creamy sauce - perfect for summer gatherings.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Lunch, Salad
Cuisine: American, Mexican
Calories: 330
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 cups grilled or roasted chicken, diced For best flavor, use leftover grilled chicken or rotisserie chicken.
  • 1 cup sweet corn, grilled or canned (drained well) Using grilled corn adds a smoky flavor, but canned corn works as a quick substitute.
  • 1 large cucumber, diced Choose a firm cucumber without soft spots. Persian cucumbers can be sweeter.
  • ½ cup red onion, finely chopped
  • ½ cup mayonnaise Ensure at room temperature for smoother mixing.
  • 2 tablespoons Greek yogurt
  • 1 tablespoon lime juice
  • 1 tablespoon cilantro, chopped
  • 1 teaspoon smoked paprika
  • 1 teaspoon salt (to taste) Taste the dressing before adding.
  • ½ teaspoon black pepper
  • optional crumbled feta cheese for garnish Add just before serving for an extra touch.

Method
 

Cooking the Chicken
  1. Grill the chicken over medium heat for about 6-8 minutes per side or until the internal temperature reaches 165°F.
  2. Let the grilled chicken rest for a few minutes before cutting it into cubes to keep it juicy.
Preparing the Vegetables
  1. While the chicken is grilling, chop your cucumbers and red onions into bite-sized pieces.
Mixing the Dressing and Combining Ingredients
  1. In a large bowl, combine mayonnaise, Greek yogurt, lime juice, smoked paprika, salt, and pepper. Stir until fully incorporated.
  2. Add the diced chicken, corn, cucumbers, red onion, and cilantro to the bowl. Gently fold until well coated.
Chilling and Serving
  1. Chill the salad in the refrigerator for at least 30 minutes before serving to allow the flavors to meld.
  2. Garnish with crumbled feta cheese just before serving.

Notes

Store leftovers in an airtight container in the fridge for up to 3 days. Make-ahead for busy weeks but add cucumber last for optimal crunch.