Creamy Corn, Cucumber & Rotisserie Chicken Salad

A refreshing, creamy salad made with sweet corn, crisp cucumber, tender rotisserie chicken, and a slightly tangy dressing. It’s quick to prepare and perfect for lunch, a light dinner, or a simple side dish.

Ingredients

For the Salad

• 2 cups cooked rotisserie chicken, shredded or chopped
• 1½ cups sweet corn, drained
• 1 large cucumber, diced
• ¼ cup red onion, finely chopped
• 2 tablespoons fresh parsley, chopped

For the Creamy Dressing

• ½ cup mayonnaise
• ¼ cup sour cream
• 1 tablespoon fresh lemon juice
• 1 teaspoon Dijon mustard
• ½ teaspoon garlic powder
• ½ teaspoon salt
• ¼ teaspoon black pepper

Instructions

1. Add the shredded rotisserie chicken, sweet corn, diced cucumber, red onion, and parsley to a large bowl.
2. In a separate small bowl, whisk together the mayonnaise, sour cream, lemon juice, Dijon mustard, garlic powder, salt, and black pepper until smooth.
3. Pour the dressing over the chicken and vegetable mixture.
4. Gently toss everything together until evenly coated.
5. Cover and refrigerate for at least 30 minutes before serving to allow the flavors to blend.
6. Give the salad a gentle stir before serving.

Tips

• For extra crunch, add diced celery or bell pepper.
• Use Greek yogurt in place of some or all of the sour cream for a lighter dressing.
• For the best flavor, chill the salad before serving.
• Leftovers can be stored in an airtight container in the refrigerator for up to 2 days.