Description
Here is the best-ever healthy chicken salad with cucumbers, fresh corn, bell Peppers, apples, red onions, and a creamy dressing! If you love chicken salad on its own, as a sandwich, topped on cucumber slices, or stuffed into lettuce leaves, then you need this chicken fresh corn salad. You may even enjoy this one better because of its crunchable textures. The simple ingredients in this summer salad include chicken, fresh corn, cucumbers, bell peppers, apples, and red onions. It’s our favorite, a perfect cooling and refreshing salad.
Ingredients
- 3 chicken breasts
- 3 fresh corn-on-the-cob
- 2 long English cucumber (chopped)
- 1 whole apple (peeled and chopped)
- ½ of red big bell pepper
- ½ of yellow big bell pepper
- 1 whole red onion or cup of chopped red onions
- 1 tablespoon of olive oil (to sauté the chicken)
- ½ teaspoon salt or a dash, ¼ teaspoon black pepper, ½ teaspoon onion/garlic powder and ½ teaspoon Knorr powder (to season the chicken breasts for sauté).
For the dressing:
- 1/3 cup of light mayo
- 1/3 cup of light sour cream
- 1 whole lime
- 1 teaspoon zest from lime
- 1 tablespoon honey or monk fruit sweetener
- 1 tablespoon olive oil
- Salt and pepper to taste
Instructions
- Prep. Wash and cut all the vegetables, except the corn, and set aside.
- Cook the Chicken. Next, prepare your chicken by rinsing it with water and patting it dry with a paper towel. Slice each chicken breast in the middle, then liberally season with salt, pepper, and a little onion powder. Sauté the chicken for 5 – 7 minutes on each side until fully cooked. Use a meat thermometer to ensure your chicken is well done. Allow the chicken to cool, then cube and set aside.
- Prep and Cook the Corn. Wash your corn on the cob and pat it dry with paper towels. Use foil to wrap your cutting board (for easy clean-up). Then, stand the corn on it (holding it up with one hand). Hold your sharp knife in the other hand, and, using the knife, slice down the corn from the cob. The corn kernel will collect on your cutting board. Repeat as needed. Add the corn kernels to a frying pan with a tablespoon of olive oil and sauté this for 2 to 3 minutes. Don’t add any seasoning except black pepper when cooking the corn. Then, turn off the stove, scoop out the cooked corn, and set aside.
- Make the Dressing. Add the dressing ingredients – mayo, sour cream, lime zest, honey or Monk fruit sweetener, olive oil, lime juice, salt, and pepper – to a bowl. Mix well, then taste and adjust flavors if needed.
- Assemble the Chicken Fresh Corn Salad. Add the chicken, corn, cucumber, bell peppers, corn, apple, and onions to a huge mixing bowl and pour the dressing on them. Then, use a big fork or salad tongs to combine. Coat all the ingredients in the dressing, and enjoy!
Notes
Don’t add salt or seasoning powder to the corn, as it will interfere with the other flavors. If you can’t resist seasoning, just add black pepper.
You can prep the chicken ahead of time and assemble the salad when you’re ready.
This salad is best at room temperature and even better chilled for a refreshing light meal or side.
Add salt and pepper to suit your preference for the salad.
Use other vegetables you enjoy, such as radishes or berries.
