Corn Chicken Salad and Lime Dressing
When I think about summer, corn salad always comes to mind. This Corn Chicken Salad with Lime Dressing is a tasty, simple, and nutritious dish, featuring ingredients like cucumber and corn, along with chicken, tossed in a lime-paprika dressing, making it the perfect summer salad.
Why You Will Love This Salad
A perfect balance of bold and fresh flavors. Sweet corn, juicy chicken breast, crisp cucumber, and tangy blue cheese, this salad is packed with bold flavors that work together beautifully.
Wholesome and satisfying without feeling heavy. Packed with lean protein, fiber-rich veggies, and healthy fats from the olive oil, this salad is both nutritious and filling. It’s an excellent option for those seeking a wholesome meal that doesn’t compromise on flavor or satisfaction.
Ingredients Needed For Corn Chicken Salad and Lime Dressing
- Chicken breast is an excellent source of lean protein that helps build and repair muscles. Keeps you full longer without excess fat or calories.
- Corn is rich in fiber, B vitamins, and antioxidants. Adds natural sweetness and crunch to the salad.
- Baby arugula is packed with vitamins A, C, and K and is low in calories, yet high in fiber, which helps with digestion.
- Cucumbers contain antioxidants and promote healthy skin, thanks to their high water content.
- Blue cheese is a flavorful source of calcium and protein. Also contains probiotics.
- Onions are rich in antioxidants and sulfur compounds that support heart health and immune function.
- Jalapeño adds a spicy kick.
- Lime juice is rich in vitamin C to boost immunity and support skin health.
- Olive oil is a good source of healthy fats.
- Seasonings: I used smoked paprika, garlic powder, thyme, salt and black pepper
How To Make Corn Chicken Salad and Lime Dressing
Cut chicken breast into cubes and season with smoked paprika, garlic powder, thyme, salt, and black pepper.
Heat a non-stick pan with olive oil over medium heat and transfer the chicken breast to the pan. Cook for 12-15 minutes, or until the meat is fully cooked and browned.
Finely chop the onion, slice the jalapeño, and chop the cucumber.
In 32-oz mason jars, add olive oil, lime juice, smoked paprika, garlic powder, and salt. Combine at the bottom of the jars to make the salad dressing.
Add corn, cucumber, cooked chicken breast, onion, jalapeño, baby arugula, and blue cheese to the jars.
Store them in the fridge for up to 4 days.
Add one jar of the mixture to a bowl when you’re ready to serve, combine, and enjoy! Please check the recipe card below for a detailed recipe.
Commonly Asked Questions
What can I use instead of blue cheese? Feta or goat cheese works excellently as a milder alternative if you want less pungency.
Can I use grilled chicken instead of cooked chicken breast? Absolutely! Grilled chicken adds a nice smoky flavor that pairs perfectly with the salad.
How spicy is the jalapeño? It adds a mild to moderate heat. You can adjust the amount or remove the seeds to make it less spicy.
More Salad Recipes You Will Love
Crunchy Bean Salad and Dijon Maple Dressing
Chicken Taco Salad and Creamy Lime Dressing
Tuna Cucumber Salad with Creamy Yogurt Dressing
Sweet Potato Chicken Salad and Tahini Mustard Dressing
Corn Chicken Salad and Lime Dressing
Ingredients
- 1.5 LBs chicken breast
- 6 oz babay arugula
- 2 cups canned corn
- 2 medium English cucumbers
- half an onion
- 3 jalapeño peppers
- ½ cup lime juice
- 8 TBSP blue cheese
- 1 ½ TBSP smoked paprika
- 1 TBSP garlic powder
- 1 tsp thyme
- 1 tsp black pepper
- salt to taste
- ¼ cup olive oil
Instructions
- Cut chicken breast into cubes and season with 1 tsp smoked paprika, 1 tsp garlic powder, 1 tsp thyme, salt, and 1 tsp black pepper.Heat a non-stick pan with olive oil over medium heat and transfer the chicken breast to the pan. Cook for 12-15 minutes, or until the meat is fully cooked and browned.
- Finely chop the onion, slice the jalapeño, and chop the cucumber.
- In four 32-oz mason jars, add 1 tbsp olive oil, 2-3 tbsp lime juice, ½ tsp smoked paprika, ¼ tsp garlic powder, and salt to each jar. Combine at the bottom of the jars to make the salad dressing.Add ½ cup corn, ½ cup cucumber, ¾ cup cooked chicken breast, 2 tbsp onion, 1 tbsp jalapeño, ½ cup baby arugula, and 2 tbsp blue cheese to each jar.Store them in the refrigerator for up to 4 days.
- When ready to serve, add to a bowl and combine with a spoon, and enjoy!
Love your recipes so simple but really good and I love the jars for salads.
I had all of the ingredients and decided to make it for lunch. My husband loved it after working on our yard in our humid South Texas heat! Thank you so much! May you be BLESSED!♥️
I was so excited to try this salad, and it did not disappoint!!! I can’t wait to try more of your recipes 😀