Description
This vibrant chicken salad combines tender shredded chicken with sweet charred corn, crisp cucumber, and a creamy, tangy dressing with a hint of spice. It’s a fresh and satisfying meal that captures the essence of summer.
Ingredients
Scale
- 2 cups cooked chicken, shredded
- 1.5 cups corn (frozen and thawed, or fresh, lightly charred if desired)
- 1 cup English cucumber, diced (about 1/2 cucumber)
- 1/2 cup mayonnaise
- 1/4 cup sour cream (or Greek yogurt)
- 2 tbsp fresh lime juice
- 2 tbsp fresh cilantro, chopped
- 1 tsp chili powder
- 1/2 tsp ground cumin
- 1/2 tsp salt (or to taste)
- 1/4 tsp black pepper (or to taste)
- Optional: 1/4 cup crumbled Cotija cheese
- Optional: 1/2 jalapeño, finely diced (seeds removed for less heat)
Instructions
- Prep Ingredients: Ensure chicken is shredded. If charring corn, do so now. Dice cucumber and pat dry. Chop cilantro and dice optional jalapeño.
- Make Dressing: In a medium bowl, whisk together mayonnaise, sour cream, lime juice, chili powder, cumin, salt, and pepper until smooth and well combined. Taste and adjust seasoning.
- Combine: Add shredded chicken, corn, diced cucumber, and cilantro (plus optional Cotija and jalapeño) to the dressing. Gently fold until all ingredients are evenly coated.
- Chill: Cover and refrigerate for at least 30 minutes to allow flavors to meld.
- Serve: Serve cold as a sandwich, in a wrap, over greens, or with crackers.
- Prep Time: 15 mins
- Cook Time: Optional 5 mins (for corn char)