Description
A vibrant salad inspired by Mexican street corn, featuring chicken, cucumbers, and a creamy lime-cilantro dressing.
Ingredients
- 1 1/2 cup English cucumbers, halved and sliced
- 2 cup cooked chicken, chopped
- 2 cup sweet corn kernels, drained
- 1/4 cup cilantro, minced
- 3 green onions, sliced
- 1 jalapeno, seeded and diced
- 1/4 cup red onion, diced
- 1/2 cup red bell pepper, diced
- 1/3 cup cotija cheese, crumbled
- 1/2 cup plain Greek yogurt
- 2 tablespoon mayonnaise
- 2 tablespoon lime juice
- 1 teaspoon lime zest
- 1 clove garlic, minced
- 1/2 teaspoon chili powder
- 1/2 teaspoon cumin
- Salt and black pepper to taste
Instructions
1. Prepare the Dressing: Whisk together the Greek yogurt, mayonnaise, lime juice, lime zest, minced garlic, chili powder, cumin, and season with salt and black pepper until smooth.
2. Prep the Cucumbers: Pat the sliced cucumbers dry with paper towels to remove excess moisture.
3. Combine the Salad: In a large mixing bowl, combine the dried cucumbers, chopped chicken, drained corn, minced cilantro, sliced green onions, diced jalapeno, diced red onion, diced red bell pepper, and crumbled cotija cheese.
4. Dress the Salad: Pour the prepared dressing over the salad mixture and gently toss to combine.
5. Chill and Serve: Refrigerate for 15 to 30 minutes before serving to allow flavors to meld.
Notes
Select firm cucumbers and consider using rotisserie chicken for convenience. Fresh or thawed frozen corn works best. Customize by adding diced avocado or black beans if desired. Store in an airtight container for up to three days.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: Mixing
- Cuisine: Mexican
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 5g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 4g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 5g
- Protein: 25g
- Cholesterol: 70mg