A refreshing and satisfying dish that combines the sweetness of corn with the savory goodness of chicken, all enveloped in a creamy blend. In a large bowl, combine 2 1/2 cups of corn kernels (fresh or thawed from frozen), 2 cups of shredded chicken (such as rotisserie), diced red onion, chopped cucumber, chopped red bell pepper, and fresh cilantro.
Season the salad with 1 teaspoon each of salt and pepper, along with 1/2 teaspoon of chili powder for a hint of warmth. Squeeze the juice of one lime over the ingredients to add a zesty kick. In a separate bowl, mix 1/2 cup of nonfat Greek yogurt or avocado mayo for a creamy dressing. Gently fold the dressing into the salad until all ingredients are well coated.
Finally, sprinkle 2 ounces of crumbled feta over the top, adding a delightful touch of tanginess to complement the creamy dressing. Toss the salad gently to ensure an even distribution of flavors and textures.
Serve our Creamy Corn and Chicken Salad as a light and flavorful meal, perfect for lunch or as a refreshing side dish for any occasion. Enjoy the harmonious blend of textures and tastes in every bite!
INGREDIENTS
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2 1/2 c corn or 4 fresh husks, kernels removed (I used a bag of frozen & let thaw on counter)
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2 c chicken, (I used a rotisserie)
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1 red onion, diced
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1/2 cucumber, chopped
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1/2 red bell pepper, chopped
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1/3 c fresh cilantro, chopped
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1 tsp each salt & pepper
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1/2 tsp chili powder
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1 lime, juiced
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1/2 c nonfat Greek yogurt or avo mayo
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2 oz feta, crumbled
STEPS
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Stir it all up in a large bowl and enjoy!
Notes: I like this one cold and don’t cook the corn first usually but you definitely can. It’s a meal all by itself but you can skip the chicken and it’s more of a side or fish taco topper.
🍑 Nourishment Breakdown
PROTEIN chicken, yogurt
FAT cheese, mayo if using
FIBER cucumber, pepper, onion, cilantro
STARCH corn