This refreshing salad combines the sweetness of corn, the crunch of cucumbers, and the heartiness of grilled chicken, all tossed in a creamy cilantro lime dressing.
Ingredients
Scale:
2 cups fresh corn kernels (about 4 ears of corn) or canned corn, drained
1 medium cucumber, diced
2 cups cooked grilled chicken, diced
1 cup cherry tomatoes, halved
1/2 red onion, finely chopped
1/4 cup fresh cilantro, chopped
1/2 cup Greek yogurt or sour cream
1 tablespoon mayonnaise
2 tablespoons lime juice (freshly squeezed is best)
1 teaspoon chili powder
Salt and pepper to taste
Instructions
Start by grilling the chicken: Preheat your grill to medium heat. Season the chicken breasts with salt, pepper, and a sprinkle of chili powder for extra flavor. Grill for about 6-7 minutes on each side, or until the internal temperature reaches 165°F (75°C). Remove from the grill and let it rest for a few minutes.
In the meantime, prepare the corn: If using fresh corn, grill it for about 10-12 minutes until charred and cooked through. Once cooled, cut the kernels off the cob. If using canned corn, drain and rinse.
Dice the cucumber, halve the cherry tomatoes, and finely chop the red onion and cilantro.
In a medium bowl, prepare the dressing: whisk together the Greek yogurt, mayonnaise, lime juice, and chili powder until smooth. Season with salt and pepper to taste.
Once the chicken has rested, dice it into bite-sized pieces.
In a large bowl, combine the grilled chicken, corn, cucumber, cherry tomatoes, red onion, and cilantro. Gently fold the ingredients together.
Pour the dressing over the salad ingredients and gently toss until everything is well coated. Adjust seasoning if needed.
Serve immediately or refrigerate for 30 minutes to allow the flavors to meld.
