Zesty Street Corn Creamy Cucumber Chicken Salad Bliss

Ingredients

• 2 cups cooked chicken, shredded or diced
• 1 cup corn kernels (fresh, frozen, or canned)
• 1 medium cucumber, diced
• 1/2 red bell pepper, diced
• 1/4 red onion, finely chopped
• 1/2 cup cherry tomatoes, halved
• 1 avocado, diced
• 1/2 cup Greek yogurt (or sour cream)
• 2 tablespoons mayonnaise
• 2 tablespoons lime juice
• 1 teaspoon chili powder
• 1 teaspoon smoked paprika
• Salt and pepper to taste
• Fresh cilantro, chopped (for garnish)

Instructions

1. Prepare the Ingredients: Start by cooking your chicken if it’s not already cooked. You can boil, grill, or roast the chicken breast until fully cooked, about 20-25 minutes. Cool for 10 minutes before shredding or dicing.
2. Cook the Corn: If using fresh corn, grill or boil until tender, about 5-7 minutes. If using frozen corn, sauté in a pan over medium heat for about 5 minutes. For canned corn, drain and rinse before use.
3. Combine the Vegetables: In a large mixing bowl, add diced cucumber, red bell pepper, red onion, cherry tomatoes, and avocado. Mix gently.
4. Add Chicken and Corn: Add the shredded chicken and corn to the bowl of vegetables. Toss together lightly.
5. Make the Dressing: In a separate bowl, whisk together Greek yogurt, mayonnaise, lime juice, chili powder, smoked paprika, salt, and pepper until smooth.
6. Combine Salad and Dressing: Pour the dressing over the salad mixture and toss well to coat all ingredients.
7. Chill and Serve: Cover and refrigerate for at least 30 minutes before serving, garnished with fresh cilantro.

Nutrition