Description
Experience the vibrant freshness and smoky flavors of the Street Corn Creamy Cucumber Chicken Salad, featuring tender grilled chicken, crisp cucumbers, and sweet roasted corn tossed in a luscious plant-based creamy dressing enriched with natural gelling agent. Perfect for a nutritious lunch, dinner, or picnic, this colorful salad balances texture, flavor, and ease in every bite.
Ingredients
Scale
Protein
- 2 Grilled Chicken Breasts, seasoned and sliced
Vegetables
- 1 cup Fresh Corn Kernels, roasted or grilled
- 1 large Crisp Cucumber, thinly sliced
- 1/4 cup Chopped Red Onion
- 1/4 cup Fresh Cilantro or Parsley, chopped
Dressing
- 1/2 cup Plant-Based Creamy Dressing (natural) with natural gelling agent
- 2 tablespoons Fresh Lime Juice
- 1 tablespoon Grape Juice (natural)
- 1 tablespoon Vegetarian Worcestershire Sauce (natural)
- 1/2 teaspoon Smoked Paprika
- 1/4 teaspoon Garlic Powder
- Salt and Pepper, to taste
Instructions
- Prepare the Chicken: Season chicken breasts with salt, pepper, garlic powder, and smoked paprika. Grill over medium heat until cooked through and nicely charred, about 6-7 minutes per side. Let rest before slicing into bite-sized strips to retain juiciness.
- Roast the Corn: Remove corn kernels from fresh cobs and roast them in a hot skillet or on the grill until lightly charred and fragrant, unlocking a smoky street corn flavor.
- Slice the Cucumbers and Prepare the Veggies: Thinly slice cucumbers and finely dice red onions. Chop fresh cilantro or parsley for a bright, herbaceous finish.
- Make the Dressing: In a bowl, whisk together plant-based creamy dressing (natural) with natural gelling agent, fresh lime juice, grape juice, vegetarian Worcestershire sauce (natural), smoked paprika, garlic powder, and a pinch of salt and pepper. Adjust acidity and sweetness to taste for perfect balance.
- Assemble the Salad: In a large bowl, combine grilled chicken strips, roasted corn, sliced cucumbers, red onions, and chopped herbs. Pour dressing over and toss gently but thoroughly to coat all ingredients with creamy tangy goodness.
Notes
- Grill both chicken and corn for an authentic smoky flavor.
- Pat dry cucumbers to keep the salad crisp and avoid excess moisture.
- Chill the salad in the refrigerator for at least 30 minutes to meld flavors.
- Use natural gelling agent as needed to achieve a light yet creamy dressing consistency.
- Add an extra squeeze of fresh lime juice just before serving to brighten flavors.
- Store leftovers in an airtight container up to 3 days; keep dressing separate for best texture.
- The salad is best fresh and does not freeze well due to fresh vegetables and creamy dressing.
- Gently reheat leftover chicken and toss with fresh veggies and dressing just before serving.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Appetizers
- Method: Grilling
- Cuisine: American
Nutrition
- Serving Size: 1 bowl (about 1/4 recipe)
- Calories: 320
- Sugar: 6g
- Sodium: 420mg
- Fat: 10g
- Saturated Fat: 1.5g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 4g
- Protein: 35g
- Cholesterol: 70mg
Keywords: street corn salad, creamy cucumber chicken salad, grilled chicken salad, summer salad, plant-based dressing
