Chicken Corn Salad: the Recipe for a Fresh and Healthy Weekly Lunch!

Total time: 45 min
Difficulty: Low
Serves: 4 people
By Cookist

Craving a classic? Then dive into a delicious Chicken and Corn Salad! This summertime staple can be found at picnics, potlucks, and backyard barbecues. It’s a perfect complement to grilled meats and fish, but can even be enjoyed on its own for a light lunch. Chicken and Corn salad is surprisingly simple to make. Cooked chicken is shredded and tossed with crisp corn kernels and usually accompanied by cherry tomatoes, olives, and basil, creating a cool, refreshing salad bursting with flavor and texture. This recipe is a fantastic way to utilize leftover rotisserie chicken, making it a weeknight favorite. Plus, the ingredients are readily available year-round, although fresh summer corn adds a touch of seasonal sweetness. So, ditch the mayo on your sandwich and whip up a batch of this classic Chicken and Corn Salad—it's sure to become a crowd-pleaser!

Why Chicken and Corn Salad?

Chicken and Corn Salad likely emerged sometime in the late 19th or early 20th century, coinciding with the rise of mayonnaise as a popular condiment and the increasing availability of canned and frozen corn. Chicken and Corn Salad offers a delicious textural and flavor contrast between the tender chicken and crisp vegetables. It’s the perfect way to use leftover rotisserie chicken, making it a resourceful and budget-friendly meal. Fresh summer corn adds a burst of sweetness, but frozen or canned corn works just fine year-round. If you prefer mayonnaise in the dressing, then try lightening it up by using Greek yogurt instead. Next time you enjoy this classic summer salad, remember its mysterious past and appreciate its delicious simplicity!


  • Poach or grill your chicken for added depth of flavor compared to boiled chicken. Leftover rotisserie chicken works great too! Don't over-shred the chicken. Aim for bite-sized pieces that add texture without becoming mushy.
  • If fresh corn is in season, use it! Cut the kernels straight off the cob for the sweetest flavor.
  • Frozen corn is a convenient year-round option. Thaw it completely and pat dry to avoid a watery salad.
  • Chop tomatoes into similar-sized pieces as the chicken for even distribution of flavors and textures.
  • For extra crunch and flavor, consider adding chopped red bell pepper, chopped cucumber, or even chopped grapes.
  • Don't underestimate the power of salt and pepper! Adjust the dressing to your preference for a perfect balance of flavors.

Can I Use Leftover Chicken for Chicken And Corn Salad?

Absolutely! Leftover rotisserie chicken is a perfect way to make this salad quickly and easily.

Fresh Corn Or Canned Corn?

Fresh corn adds the best flavor, especially in season. However, canned or frozen corn works well year-round. Just thaw and drain canned or frozen corn before adding it to the salad.

What Other Vegetables Can I Add?

Chopped red bell pepper, cucumber, or even grapes are popular additions for extra crunch and flavor.

Are There Other Protein Options Besides Chicken?

Yes! Try using shredded turkey, cooked shrimp, or even tofu for a vegetarian option.

What Are Some Different Dressing Ideas?

You can use a store-bought herb dressing or experiment with making your own honey mustard or lemon vinaigrette dressing.

More Salads You'll Love!

Italian Tuna Potato Salad

Chickpea Salad

Green Bean Potato Salad

Greek Potato Salad

How to Store Chicken and Corn Salad

Chicken and Corn Salad is perfect for meal prep. Store it in the fridge for up to 3 days.


For the chicken
4 pieces of chicken
Olive oil
For the salad
130g (4.5 oz)
Cherry tomatoes
320g (11.3 oz )
80g (2.8)
Olive oil

How To Make Chicken and Corn Salad

Preheat your oven to 190°C (374°F). Line a baking sheet with parchment paper for easy cleanup. Place your chicken pieces on the prepared baking sheet. Sprinkle them generously with salt and drizzle with olive oil. This will help create crispy skin and juicy chicken.

Pop the chicken in the preheated oven and bake for 30 minutes. You'll know it's done when the internal temperature reaches 165°F (74°C) or the juices run clear when pierced with a fork.

Once the chicken is cooked through, take it out of the oven and let it cool slightly on a plate. Then, remove the meat from the bones and shred it into bite-sized pieces.

In a mixing bowl, combine the shredded chicken with the corn, cherry tomatoes, olives, and fresh basil. Drizzle with olive oil and season with salt to taste. Toss everything together gently to coat.

Arrange a bed of lettuce on a serving dish.

Top it with the delicious chicken. Finish with some Parmesan cheese and fresh basil leaves for a touch of elegance. Serve your beautiful and flavorful Chicken Salad and enjoy!

Every dish has a story
Find out more on Cookist social networks
api url views