Fresh and Healthy Corn Chicken Salad

A delightful combination of flavors and textures featuring tender chicken, sweet corn, and crunchy vegetables.

Prep Time 15

Cook Time 30

Total Time 45

Course Main

Cuisine American

Servings 4 servings

2 cups Cooked Chicken Breast, diced Use rotisserie chicken for convenience or grill your own.
1 cup Fresh Corn Kernels Can use corn on the cob or thawed frozen corn.
1 medium Bell Pepper, diced Any color—red, yellow, or green.
1 medium Cucumber, diced Adds a hydrating crunch.
0.25 cup Red Onion, finely chopped Provides a zesty kick.
2 tablespoons Extra Virgin Olive Oil Base for the dressing.
1 medium Lemon Juice Freshly squeezed for best flavor.
to taste Salt and Pepper Essential seasonings.
0.25 cup Fresh Herbs (Parsley or Cilantro), chopped Adds freshness and flavor.

Gather all ingredients and prepare your workspace.
Cook the chicken if not already done. Grill or poach until fully cooked.
Prepare the fresh corn by boiling or thawing as needed.
Chop the bell pepper, cucumber, and red onion into small pieces.
In a large mixing bowl, combine chicken, corn, bell pepper, cucumber, and red onion.
In a small bowl, whisk together olive oil, lemon juice, salt, and pepper for the dressing.
Pour the dressing over the salad mixture and toss until well coated.
Fold in the chopped fresh herbs and chill in the refrigerator for about 30 minutes before serving.

For variations, consider adding avocado, black beans, or cherry tomatoes.

Keyword Easy