Description
A fresh and creamy chicken salad made with colorful bell peppers, sweet corn, tender chicken, and a smooth dressing. Perfect as a light main dish or easy side.
Ingredients
Scale
- 3 medium bell peppers, diced
- 2 medium carrots, cooked and diced
- 10.5 ounces cooked chicken breast, diced
- 1 (15-ounce) can corn kernels, drained
- 1/3 cup mayonnaise or sour cream
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Cook the chicken breast in boiling salted water for 15 to 18 minutes until fully cooked, then cool and dice.
- Dice the cooked carrots into small cubes.
- Remove seeds from the bell peppers and dice evenly.
- Combine chicken, bell peppers, carrots, and corn in a large bowl.
- Add mayonnaise or sour cream, salt, and black pepper.
- Mix gently until evenly coated.
- Chill for 20 to 30 minutes before serving.
Notes
- Greek yogurt can replace mayonnaise for a lighter option.
- Rotisserie chicken works well to save time.
- Store leftovers in the refrigerator for up to 2 days.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Salad
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 320
- Sugar: 6 g
- Sodium: 420 mg
- Fat: 18 g
- Saturated Fat: 4 g
- Unsaturated Fat: 13 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 3 g
- Protein: 24 g
- Cholesterol: 65 mg