Description
This modern fusion salad combines the smoky, vibrant flavors of Mexican street corn with the crisp, refreshing crunch of a classic garden chicken salad. Featuring tender protein, charred corn, and diced cucumbers tossed in a tangy Greek yogurt and lime dressing, this dish is a high-protein, satisfying meal perfect for meal prep or summer gatherings. Its light yet creamy consistency and punchy southwestern profile elevate it far beyond your standard chicken salad.
Ingredients
2 cups cooked chicken breast, diced
1 cup sweet corn kernels (fresh, canned, or charred)
1 large cucumber, seeded and diced
1/2 cup plain Greek yogurt
1/4 cup mayonnaise
1 tablespoon lime juice
1/2 teaspoon smoked paprika
2 tablespoons fresh cilantro, chopped
Salt and black pepper to taste
Instructions
If using fresh corn, heat a pan over medium-high heat and char the kernels for 5-7 minutes until lightly browned; set aside to cool.
In a small bowl, whisk together the Greek yogurt, mayonnaise, lime juice, smoked paprika, salt, and pepper.
In a large mixing bowl, combine the diced cooked chicken, charred corn, and diced cucumbers.
Pour the dressing over the chicken mixture and toss gently until every ingredient is evenly coated.
Fold in the fresh cilantro just before serving.
Serve chilled or at room temperature.
Notes
Store in an airtight container in the refrigerator for up to 3 days. For best results, add the cilantro just before serving to maintain freshness and color. You can serve this salad over a bed of mixed greens, inside a wrap, or with tortilla chips for added crunch.
- Prep Time: 15
- Cook Time: 10
- Category: Meals
- Method: Mixing
- Cuisine: Fusion