The ultimate summer salad—crunchy, creamy, refreshing, and absolutely bursting with flavor!
This Chicken salad with creamy sweet corn isn’t your average, boring chicken salad.
This one is loaded with seasonal goodness like juicy fresh corn, crisp cucumbers, crunchy bell peppers, sweet apples, and a pop of red onion—all tossed in a creamy lime dressing that screams summer freshness.
Whether you're team “eat it chilled straight from the bowl” or love it piled high on sandwich bread, this salad is your go-to answer for the hot weather blues. It’s cool, it’s crunchy, it’s healthy—and it’s everything you want when the heat makes you swear off the stove.
You may enjoy this recipe: Creamy Cucumber Salad Recipe
And let’s be real: no one’s trying to cook up a storm when it’s 90°F outside!
This chicken salad is perfect for picnics, potlucks, BBQs, or just a light dinner at home. It’s also ridiculously easy to throw together, making it beginner-friendly and ideal for busy days.
Don’t have fresh corn? Swap in frozen. Want to add your own twist? Toss in radishes, berries, or even a handful of feta for a Mediterranean touch.
We literally make this salad all summer long—and even into spring when we can still get our hands on fresh corn. It’s a staple in our kitchen, and every time we serve it, it disappears fast!
It’s also incredibly versatile: serve it as a main dish, stuff it in lettuce cups, scoop it onto cucumber slices for a fun bite, or build the most epic chicken salad sandwich of your life.
And if you're wondering—yes, this is a healthier choice too! Packed with lean protein from chicken breast and a rainbow of fresh veggies, it’s a nourishing, well-rounded dish that actually leaves you feeling full and energized (not weighed down).
You can even make swaps like Greek yogurt instead of mayo, or try avocado for a creamy twist.
You may enjoy this recipe: Cucumber Sandwich Recipe
Why you'll be obsessed with this chicken corn salad:
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It’s crunchy, creamy, and full of refreshing flavors
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Made with wholesome, in-season summer ingredients
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Perfect as a meal or side—your choice!
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A great recipe for beginner cooks
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Totally customizable—get creative with your add-ins
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Comes together quickly with minimal cooking
So if you're on the hunt for your new favorite summer salad—one that’s cooling, satisfying, and ridiculously easy to make—this is it.
Bookmark it. Share it. Serve it at your next gathering. And get ready to fall in love with chicken salad all over again.
Let’s dive in, shall we?
INGREDIENTS
For the Salad
- Chicken breasts
- Fresh corn on the cob
- English cucumbers
- Apple (chopped)
- Bell pepper (chopped - Red & Yellow)
- Red onions (chopped)
- Olive oil to sauté the chicken
- Avocado (optional - to add more healthy fat)
- Boiled egg (optional - to add more protein and vitamin)
- Lettuce (optional - I like to add more greens!)
For the dressing:
- Light mayo
- Light sour cream
- Lime juice
- Zest from lime
- Honey
- Olive oil
- Salt and pepper to taste
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RECIPE INSTRUCTIONS
1. Prepare the Vegetables
Wash and chop all the vegetables—except the corn—and set them aside for later.
Don't chop them into large pieces; just chop them into medium bite-size pieces, so you'll eat a variety of veggies in one bite, full of flavors! (That's just a tasty trick I do follow)
2. Cook the Chicken
Rinse the chicken breasts under water and pat dry with paper towels to remove excess water. Slice each breast horizontally to create thinner cutlets. Season both sides generously with salt, pepper, lemon juice, and a sprinkle of onion powder. (optional: soy sauce)
Heat a skillet over medium heat and sauté the chicken for 5–7 minutes per side, or until fully cooked. (Or you can grill the chicken.)
If not, you can just boil the chicken and get shredded chicken as well. It all depends on your preference!
Once cooked, allow the chicken to cool slightly, then cut into bite-sized cubes and set aside.
3. Prep and Sauté the Corn
Rinse the corn on the cob and dry with paper towels. For easy cleanup, wrap your cutting board in foil. Stand the corn upright and carefully slice downward to remove the corn kernels.
In a pan over medium heat, add 1 tablespoon of olive oil and the corn kernels. Sauté for 2–3 minutes, seasoning lightly with black pepper only. Once slightly golden, remove from the heat and set aside.
4. Make the Creamy Dressing
In a mixing bowl, whisk together the following:
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Mayonnaise
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Sour cream
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Lime zest
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Honey
Olive oil
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Fresh lime juice
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Salt and black pepper
Taste the dressing and adjust the seasoning if needed.
5. Assemble the Salad
In a large mixing bowl, combine:
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Cooked chicken cubes
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Sautéed corn
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Cucumber
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Bell peppers
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Apple
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Onion
Avocado (optional) - cut into pieces
Boiled egg (optional) - cut into pieces
Lettuce (optional)
Pour the dressing over the top and toss gently using salad tongs or a large fork until everything is well coated.
Serve immediately and enjoy your fresh, creamy chicken corn salad!
Storing Leftover Chicken Salad
This chicken and fresh corn salad is at its best when enjoyed freshly made, so it’s a good idea to prepare just enough for your meal. You can also just cut the vegetables, cook the meat and corn, and store in the fridge, so whenever you want, you can just mix up the salad.
If you do have leftovers, store them in an airtight container in the fridge, and enjoy within 2 days. Thankfully, it’s such a quick and simple recipe—you can easily whip up a fresh batch whenever you crave it!
Helpful Tips
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Skip the salt and seasoning powders when cooking the corn—they can overwhelm the delicate balance of flavors in the salad. A little black pepper is all you need.
Customize with your favorite fresh produce—try adding sliced radishes or even berries for a colorful twist!
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You can cook the chicken in advance and keep it chilled until you’re ready to assemble the salad.
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Season the final dish with salt and pepper to match your taste.
The salad tastes great at room temperature, but it’s especially refreshing when served cold.
Swaps & Variations
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No lime on hand? Lemon or other citrus juices work well—just note it will shift the flavor slightly.
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Use whatever you have in your kitchen—regular mayonnaise and sour cream are perfectly fine substitutes.
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Switch up the fruit: pears or fresh peach slices make excellent alternatives to apples.
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For a Mediterranean spin, toss in some crumbled feta and a few olives.