Description
A quick and creamy street‑corn‑inspired salad combining crisp cucumbers, sweet corn, shredded chicken, and zesty Greek yogurt dressing.
Ingredients
- 1½ English cucumbers, halved and sliced (about 3 cups)
- 2 cups rotisserie chicken, chopped
- ¼ cup minced cilantro
- 3 green onions, sliced
- 1 jalapeño, seeded and diced
- ¼ cup diced red onion
- ½ red bell pepper, seeded and diced
- 15.25 oz can sweet corn, drained
- Dressing:
- ½ cup plain Greek yogurt (2% or higher)
- ⅓ cup mayonnaise
- Juice and zest of 1 lime
- 1 clove garlic, finely minced or grated
- 1 tsp chili powder
- ½ tsp paprika
- ½ tsp cumin
- ¼ tsp salt
- ¼ tsp freshly cracked pepper
Instructions
- Lay cucumber slices between paper towels to absorb excess moisture while prepping.
- In a medium bowl, whisk together Greek yogurt, mayonnaise, garlic, lime juice and zest, chili powder, paprika, cumin, salt, and pepper. Taste and adjust seasoning as needed.
- In a large bowl, combine cucumbers, corn, chicken, cilantro, green onions, jalapeño, red onion, and red bell pepper.
- Pour most of the dressing over the mixture and gently toss until evenly coated. Add more dressing if desired.
- Serve chilled. If excess liquid accumulates after refrigerating, simply drain and toss before serving.
Notes
- After chilling, the salad may release some liquid due to the cucumbers and yogurt—drain before serving to keep textures fresh.
- Variations—add ingredients like avocado, black beans to customize.
- Prep note—this salad can be made up to 4 days ahead for easy meal‑prep lunches.
