Description
A creamy, tangy chicken salad with sweet corn, crisp cucumber, and a hint of smoky paprika and fresh lime.
Ingredients
- 2 cups grilled or roasted chicken, diced
- 1 cup sweet corn, grilled or canned
- 1 large cucumber, diced
- 1/2 cup red onion, finely chopped
- 1/2 cup mayonnaise
- 2 tablespoons Greek yogurt
- 1 tablespoon lime juice
- 1 tablespoon cilantro, chopped
- 1 teaspoon smoked paprika
- 1 teaspoon salt (to taste)
- 1/2 teaspoon black pepper
- Crumbled feta cheese (optional, for garnish)
Instructions
1. Prepare the chicken by grilling or roasting until fully cooked, then dice into bite-sized pieces.
2. Grill fresh corn until slightly charred, then cut kernels off the cob, or use drained canned corn.
3. Dice the cucumber and finely chop the red onion.
4. In a large bowl, whisk together mayonnaise, Greek yogurt, lime juice, smoked paprika, salt, and black pepper until smooth.
5. Add diced chicken, corn, cucumber, and red onion to the bowl and gently mix until coated.
6. Stir in chopped cilantro and mix well.
7. Taste and adjust seasoning with additional salt or lime juice if needed.
8. Refrigerate for about 10 minutes to allow flavors to meld (optional).
9. Transfer to a serving bowl and garnish with crumbled feta cheese if desired.
10. Serve chilled and enjoy.
Notes
Grilling fresh corn adds a smoky flavor, but canned corn works as a convenient alternative.
Adjust smoked paprika and lime juice to suit your taste preference.
For a lighter version, replace mayonnaise with additional Greek yogurt.
The salad can be made ahead and refrigerated for up to 24 hours; add cucumber just before serving for best crunch.
Feta cheese is optional but adds a tangy, creamy contrast.
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 4g
- Sodium: 420mg
- Fat: 20g
- Saturated Fat: 4g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 2g
- Protein: 24g
- Cholesterol: 65mg