Description
A refreshing salad combining succulent chicken, crisp cucumbers, and a creamy dressing inspired by street corn flavors.
Ingredients
- 2 cups cooked chicken, shredded or diced
- 1 cup corn kernels (fresh, frozen, or canned)
- 1 large cucumber, diced
- 1/2 cup red onion, finely chopped
- 1/4 cup fresh cilantro, chopped
- Juice of 2 limes
- 1/2 cup Greek yogurt or sour cream
- 1/4 cup mayonnaise
- 1 teaspoon chili powder
- Salt and pepper to taste
- Optional: diced avocado for extra creaminess
Instructions
- Marinate the chicken: In a bowl, combine shredded or diced chicken with lime juice, chili powder, salt, and pepper. Let it marinate for at least 10 minutes to enhance the flavor.
- Cook the chicken: Heat a skillet over medium heat. Add the marinated chicken and cook until heated through and slightly browned, about 7-10 minutes. Remove from heat and let cool.
- Prepare the dressing: In a separate bowl, whisk together the Greek yogurt, mayonnaise, lime juice, chili powder, salt, and pepper until smooth and creamy.
- Combine ingredients: In a large salad bowl, mix together the corn, cucumber, red onion, and cilantro. Add the cooked chicken and pour the dressing over the top. Toss gently to combine.
- Serve: Enjoy immediately or refrigerate for up to an hour before serving to allow the flavors to meld.
Notes
For added flavor, grill the chicken instead of cooking it on the stove. The smoky taste enhances the dish. Store leftovers in an airtight container for up to three days.
- Prep Time: 15
- Cook Time: 20
- Category: Salad
- Method: Mixing
- Cuisine: Mexican