Cooking Tips
Creamy Chicken Salad with Sweet Corn, Green Peas & Fresh Vegetables
Tender shredded chicken, sweet corn, peas and crunchy vegetables folded through a creamy herb dressing — a colorful salad for lunches, potlucks and meal prep.
By Steak House Diaries Editorial Desk | Published | Updated | 2 min read
This is a salad built for a crowd: tender shredded chicken, sweet golden corn, green peas, blanched green beans, diced carrots and celery, all folded through a creamy dressing of mayonnaise, Greek yogurt, lemon, Dijon and fresh dill. It is colorful, hearty and cool, and it only gets better after an hour in the fridge. Serve it with crackers or toasted bread and let everyone help themselves.
Ingredients
For the tender shredded chicken: 2 cups cooked chicken breast, shredded; 1 tbsp olive oil; 1/2 tsp garlic powder; 1/2 tsp onion powder; 1/2 tsp salt; 1/4 tsp black pepper.
For the fresh vegetable salad: 1 cup sweet corn kernels; 1 cup green peas, cooked and cooled; 1 cup green beans, chopped and blanched; 1/2 cup carrots, finely diced; 1/2 cup celery, finely chopped; 1/4 cup red onion, finely diced; 2 tbsp fresh parsley, chopped.
For the creamy herb dressing: 1/2 cup mayonnaise; 1/2 cup Greek yogurt; 2 tbsp fresh lemon juice; 1 tsp Dijon mustard; 1 garlic clove, minced; 1 tbsp fresh dill, chopped; 1 tbsp fresh parsley, chopped; 1/2 tsp garlic powder; 1/2 tsp salt; 1/4 tsp black pepper.
For extra flavor: 1 tbsp honey (optional); 1/2 tsp dried oregano; 1/4 tsp smoked paprika; 1 tbsp fresh lemon zest.
For garnishing: 2 tbsp fresh parsley, chopped; freshly cracked black pepper; extra fresh dill; crackers or toasted bread, for serving.
Method
Toss the shredded cooked chicken with the olive oil, garlic powder, onion powder, salt and pepper, and set aside.
Blanch the chopped green beans in boiling salted water for 2 minutes, then plunge into cold water and drain well. Cook the peas if not already cooked, then cool completely.
Whisk the mayonnaise, Greek yogurt, lemon juice, Dijon mustard, minced garlic, dill, parsley, garlic powder, salt and pepper into a smooth dressing. Stir in the honey, oregano, smoked paprika and lemon zest if using.
Combine the seasoned chicken, sweet corn, peas, green beans, carrots, celery, red onion and parsley in a large bowl.
Pour over the dressing and fold gently until everything is evenly coated. Taste and adjust salt, pepper or lemon juice.
Cover and chill for at least 30 minutes so the flavors meld. Garnish with parsley, cracked black pepper and extra dill, and serve with crackers or toasted bread.
Cooking Tips
Drain the blanched beans and cooled peas thoroughly — trapped water thins the dressing.
Chilling is not optional for flavor; the dressing tastes flat straight from the bowl and rounded after half an hour.
Keep the vegetable dice small and even so every spoonful has chicken, corn and crunch.
Frequently asked questions
Can I make this ahead?
Yes — it keeps well covered in the fridge for up to 2 days. Stir before serving and add a squeeze of lemon to freshen it.
Can I use rotisserie chicken?
Yes — shredded rotisserie chicken works perfectly here since the recipe starts with cooked chicken. Season it the same way.