Creamy Chicken, Cucumber & Corn Salad
This refreshing Creamy Chicken, Cucumber & Corn Salad combines tender chicken, crunchy cucumber, sweet corn, green onions, and a creamy lemon-herb dressing. It works beautifully as a light lunch, quick dinner, side dish, or meal-prep option. A similar recipe uses chicken, cucumber, corn, green onions, red onion, parsley, mayonnaise, Greek yogurt, lemon, garlic, and dill.
 Ingredients
For the Salad
- 2 cups cooked chicken breast, diced
- 2 medium cucumbers, diced or quartered
- 1½ cups sweet corn, drained if canned
- 3 green onions, thinly sliced
- ¼ cup red onion, finely diced
- 2 tablespoons fresh parsley, chopped
- 2 tablespoons fresh dill, chopped — optional
For the Creamy Dressing
- ½ cup mayonnaise
- ¼ cup plain Greek yogurt
- 1 tablespoon fresh lemon juice
- 1 teaspoon garlic powder
- ½ teaspoon dried dill
- ½ teaspoon salt
- ¼ teaspoon black pepper
 Instructions
1. Prepare the chicken
Cook the chicken until completely done, then allow it to cool. Cut it into small bite-sized pieces.
2. Prepare the vegetables
Wash and dice the cucumbers. Slice the green onions and finely chop the red onion and parsley.
3. Add the corn
Drain canned corn very well. If using frozen corn, thaw it completely and pat away excess moisture.
4. Make the dressing
In a small bowl, whisk together mayonnaise, Greek yogurt, lemon juice, garlic powder, dill, salt, and black pepper until smooth and creamy.
5. Combine
Place the chicken, cucumber, corn, green onions, red onion, and parsley in a large bowl. Pour the dressing over everything.
6. Toss gently
Mix until all the ingredients are evenly coated. Avoid overmixing so the cucumber stays crisp.
7. Chill
Cover and refrigerate for 30 minutes before serving. This gives the flavors time to blend.
8. Garnish and serve
Top with fresh dill, parsley, extra green onion, or freshly cracked black pepper.
 Recipe Information
- Prep Time: 15 minutes
- Chill Time: 30 minutes
- Total Time: 45 minutes
- Servings: 6
- Difficulty: Easy
 Helpful Tips
- Rotisserie chicken: A great shortcut when you need dinner quickly.
- Best cucumber: English cucumber works especially well because it has fewer seeds.
- Lighter dressing: Replace some or all of the mayonnaise with Greek yogurt.
- Extra crunch: Add diced celery or bell pepper.
- More flavor: Add a little fresh lemon zest, parsley, or extra dill.
- Spicy version: Add finely diced jalapeño or a pinch of cayenne.
- For meal prep: Keep the salad refrigerated and use an airtight container.
 Nut & Allergen Information
Nuts: No nuts are included in the basic recipe.
Peanuts: None.
Tree nuts: None.
Gluten: Naturally gluten-free when using certified gluten-free ingredients.
Dairy: Contains dairy if Greek yogurt is used.
Egg: May contain egg because mayonnaise commonly contains eggs.
Always check individual product labels if preparing this for someone with allergies.
 Q&A
Q: Can I use canned chicken?
Yes. Drain it thoroughly and break it into small pieces. Freshly cooked or rotisserie chicken generally gives better texture.
Q: Can I use Greek yogurt instead of mayonnaise?
Absolutely. You can replace all or part of the mayonnaise with Greek yogurt for a lighter dressing.
Q: Can I make it ahead?
Yes. It can be prepared several hours ahead and refrigerated until serving.
Q: How long does it keep?
For best quality, keep it refrigerated in an airtight container and use within 3 days.
Q: Can I use frozen corn?
Yes. Thaw it completely and drain any excess moisture before adding it.
Q: What can I serve it with?
Serve it over lettuce, in a wrap, with pita bread, alongside crackers, or simply enjoy it on its own.
Serving Idea
For a beautiful lunch bowl, place a handful of lettuce on a plate, spoon the creamy chicken-cucumber-corn salad over the top, then garnish with fresh dill, sliced cucumber, and cracked black pepper.
