A refreshing and flavorful dish perfect for summer, combining the sweetness of fresh corn, the crunch of cucumbers, and the savory flavor of grilled chicken.
Ingredients
Scale:
2 cups cooked, shredded chicken
1 cup fresh corn, cooked
1 large cucumber, diced
1/2 red bell pepper, diced
1/4 red onion, finely chopped
1/4 cup fresh cilantro, chopped
1/2 cup Greek yogurt
2 tablespoons lime juice
1 tablespoon honey
1 teaspoon chili powder
Salt and pepper to taste
Crumbled feta cheese (optional)
Chili powder or paprika for garnish (optional)
Instructions
Cook the Chicken: Grill or bake the chicken until fully cooked (internal temperature should reach 165°F). Allow to cool and shred or chop into bite-sized pieces.
Prepare the Corn: Grill fresh corn until slightly charred or boil until tender. If using canned corn, drain and rinse well.
Combine Vegetables: In a large mixing bowl, add the chicken, corn, cucumber, bell pepper, onion, and cilantro. Mix gently.
Make the Dressing: In a separate bowl, whisk together Greek yogurt, lime juice, honey, chili powder, salt, and pepper until smooth.
Mix It All Together: Pour the dressing over the salad mixture and toss to coat all ingredients evenly.
Chill the Salad: Cover and refrigerate for at least 30 minutes to allow flavors to meld.
Serve: Once chilled, serve in bowls or plates, garnished with optional toppings.
