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Creamy Chicken Corn Salad

Prep Time15 minutes
Cook Time5 minutes
Total Time20 minutes
Course: Salad, Side Dish
Servings: 4
Calories: 280kcal

Ingredients

Salad:

  • 3 cups corn fresh, frozen, or canned — drained well
  • 2 teaspoons butter
  • 1/2 teaspoon salt
  • 1/2 teaspoon chili powder
  • 1 large cucumber chopped
  • 1 small red onion finely chopped
  • 1/4 cup pickles sliced or chopped
  • 1 large chicken breast cooked and cubed or shredded
  • 1/4 cup fresh cilantro chopped

Chili Lime Sauce:

  • 3/4 cup plain fat-free Greek yogurt
  • 1/4 cup light mayonnaise
  • Juice of 1 lime
  • 2 teaspoons minced garlic
  • 1/2 teaspoon chili powder
  • 1/4 to 1/2 teaspoon salt to taste

Instructions

  • Heat a skillet over medium-high heat. Add butter and corn. Sprinkle with salt and chili powder. Cook 4 to 5 minutes without stirring too often, until corn is lightly golden and roasted. Remove from heat and let cool completely.
  • In a small bowl, whisk together Greek yogurt, mayonnaise, lime juice, garlic, chili powder, and salt until smooth. Taste and adjust seasoning.
  • In a large bowl, combine cucumber, red onion, pickles, chicken, and cilantro. Add cooled corn.
  • Pour sauce over the salad and toss until fully coated.
  • Taste and adjust — more lime for brightness, more chili powder for heat, more pickles for tang.
  • Serve immediately or refrigerate for 20 to 30 minutes before serving for best flavor.

Notes

  • Leftover rotisserie chicken works perfectly here and saves time.
  • Let corn and chicken cool completely before combining — warm ingredients thin the sauce.
  • Pickles are the secret weapon in this recipe — don't skip them and don't be shy with them.
  • Store leftovers in the fridge for up to 3 days. Add a splash of extra sauce on day two if it tastes dry.
  • For a spicy version: add diced jalapeño and a pinch of cayenne to the corn while roasting.