Description
A refreshing and filling chicken salad that features smoky corn, juicy chicken, crisp cucumbers, and a creamy cilantro lime dressing, perfect for hot summer days.
Ingredients
Salad Ingredients
- 2 cups cooked chicken, shredded or chopped (Rotisserie, grilled, poached, or baked chicken work best.)
- 1 cup corn, roasted or charred (Can use fresh, frozen, or canned, but roasted/charred is preferred.)
- 2 medium cucumbers, sliced (Use English or Persian cucumbers for optimal crunch.)
- 1/2 cup red onion, chopped (Green onion can be used as a substitute.)
- 1/2 cup cotija cheese, crumbled (Feta can be used if cotija is unavailable.)
- 1/4 cup fresh cilantro, chopped (Omit if not preferred.)
- 1 lime juiced (For brightness.)
- 1 teaspoon chili powder or tajin (For flavor.)
Creamy Cilantro Lime Dressing
- 1/2 cup mayonnaise (Can substitute with Greek yogurt.)
- 1/2 cup full-fat Greek yogurt (For creaminess.)
- 1 clove garlic, minced (Adjust to taste.)
- 1/2 teaspoon cumin (For flavor.)
- 1 lime zested (Optional.)
- salt and pepper to taste (Season as desired.)
Instructions
Preparation
- Cook or prep your chicken, then chop or shred it.
- Char the corn in a hot skillet until you see some golden brown spots.
- Slice cucumbers, chop onion, and chop cilantro.
- Mix the dressing in a blender or whisk it together.
Assembly
- In a big bowl, combine chicken, corn, cucumbers, onion, cilantro, and cotija.
- Pour dressing over and toss gently.
- Finish with extra lime, chili powder, and a little more cheese on top.
- Let it sit for 5 minutes before eating to allow flavors to mingle.
Notes
For meal prep, store the dressing separately and keep cucumbers aside if making ahead. This salad keeps for about 3 days in the fridge. Do not freeze as creamy dressings and cucumbers don’t thaw well.
- Prep Time: 20 minutes
- Category: Main Course, Salad
- Cuisine: American, Tex-Mex