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A variety of quick weeknight dinner dishes on a dining table.

Chicken Street Corn Salad

A vibrant and flavorful Chicken Street Corn Salad that combines juicy chicken, sweet corn, and crunchy veggies for a delicious meal perfect for busy weeknights.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Main Course, Salad
Cuisine: American, Mexican
Calories: 300
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 cups cooked chicken, diced Leftover rotisserie chicken works perfectly.
  • 1 cup sweet corn, grilled or canned Grilled corn retains a smoky flavor. If using canned, drain it well.
  • 1/2 cup red bell pepper, diced Substitute with yellow or orange bell pepper for sweetness.
  • 1/4 cup red onion, diced Soak in water for milder flavors if desired.
  • 1/2 cup cilantro, chopped Swap for parsley if not a fan of cilantro.
Dressing
  • 1/2 cup mayonnaise Greek yogurt can be used as a lighter alternative.
  • 1 tablespoon lime juice Lemon juice can be used if limes are scarce.
  • 1 teaspoon chili powder Adjust to taste or replace with taco seasoning.
  • to taste salt and pepper Essential for balancing flavors.

Method
 

Preparation
  1. In a large bowl, combine the cooked chicken, sweet corn, red bell pepper, red onion, and cilantro.
  2. In a separate bowl, mix together the mayonnaise, lime juice, chili powder, salt, and pepper.
  3. Pour the dressing over the salad mixture and toss to combine.
  4. Serve immediately or refrigerate for 30 minutes for flavors to meld.

Notes

For added texture, toss in diced avocados or crunchy corn chips just before serving. This salad tastes even better the next day. Make it in advance for quick lunches.