Ingredients
Scale
- 1 1/2 English cucumbers (halved and sliced, about 3 cups)
- 2 cups rotisserie chicken (chopped)
- 1/4 cup cilantro (minced)
- 3 green onions (sliced)
- 1 jalapeno (seeded and diced)
- 1/4 red onion (diced)
- 1/2 red bell pepper (seeded and diced)
- 1 can (15.25 oz) sweet corn (drained)
- 1/2 cup plain Greek yogurt (2% or higher for creaminess)
- 1/3 cup mayonnaise
- 1 lime (juice and zest of)
- 1 clove garlic (finely minced or grated)
- 1 tsp chili powder
- 1/2 tsp paprika
- 1/2 tsp cumin
- 1/4 tsp each salt and freshly cracked pepper
Instructions
- Prepare the Cucumbers: Clean and slice the cucumbers into thin rounds. Lay them out in a single layer on paper towels. Then, put another layer of paper towels on top. Gently press down to absorb the moisture. Let them sit while preparing the rest of the ingredients.
- Make the Dressing: In a medium bowl, mix Greek yogurt, mayonnaise, minced garlic, lime juice, and zest. Add chili powder, paprika, cumin, salt, and pepper, then whisk until smooth.
- Combine Ingredients: In a large mixing bowl, combine dried cucumber slices, drained sweet corn, chopped rotisserie chicken, diced jalapeno, red onion, green onions, and red bell pepper.
- Mix Everything Together: Pour most of the dressing over the salad ingredients and gently fold until everything is evenly covered. Add remaining dressing if needed.
- Chill and Serve: Refrigerate for at least 30 minutes before serving to allow flavors to meld.
Notes
This salad is versatile; adjust spiciness by varying the jalapeno amount, and store in the refrigerator for up to three days.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: Mixing
- Cuisine: Mexican
- Diet: Gluten-Free
Nutrition
- Serving Size: 1 serving
- Calories: 280
- Sugar: 4g
- Sodium: 300mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 25mg
Keywords: salad, summer salad, healthy recipe, rotisserie chicken salad