Ingredients:

  • 3 cups, shredded or diced Cooked Chicken
  • 3 cups Corn Kernels (fresh is best; otherwise, use frozen, thawed)
  • 1/4 cup, finely diced Red Onion
  • 1/2 cup, finely diced Celery
  • 1/2 cup, finely diced Bell Pepper (Red or Yellow)
  • 1/4 cup, loosely chopped Coriander (Cilantro)
  • 1/2 cup Mayonnaise (Full Fat)
  • 1/4 cup Crème Fraîche or Sour Cream
  • 2 Tbsp Freshly squeezed Lime Juice
  • Zest of 1 medium lime
  • 1 tsp Smoked Paprika
  • 1/2 tsp Ground Cumin
  • 1/2 tsp Kosher Salt
  • 1/4 tsp Freshly cracked Black Pepper
  • 1 Tbsp, finely minced Mild Green Chilli (e.g., jalapeño), optional

Instructions:

  1. Prep the Chicken: Ensure the chicken is fully cooled. Shred it or dice it into bite-sized pieces (approx. 1cm cubes). Place the chicken in the large mixing bowl.
  2. Char the Corn: Heat a heavy skillet or cast iron pan over high heat until smoking hot. Add the corn kernels (no oil needed) and cook, stirring occasionally, for 5-8 minutes until kernels are softened and visibly charred/browned in spots. Remove from heat and allow to cool completely.
  3. Prepare Vegetables: Dice the red onion, celery, and bell pepper very finely. Add these, along with the cooled corn and the chopped coriander, to the bowl with the chicken.
  4. Whisk the Wet Ingredients: In a small bowl, combine the mayonnaise, crème fraîche/sour cream, lime juice, and lime zest. Whisk until smooth and uniform.
  5. Add Seasonings: Whisk in the smoked paprika, cumin, salt, pepper, and optional minced chilli. Taste the dressing; it should be tangy and bold.
  6. Combine: Pour the dressing over the chicken and vegetable mixture in the large bowl. Using a rubber spatula, gently fold the ingredients together until everything is evenly coated. Take care not to mush the chicken.
  7. Check Seasoning: Taste a spoonful of the assembled salad. Adjust salt, pepper, or lime juice as needed. If the salad seems too dry, add 1-2 teaspoons of water or extra mayonnaise.
  8. Chill (Crucial Step): Cover the bowl and refrigerate the chicken salad for a minimum of 30 minutes, ideally 1-2 hours. This resting period allows the flavors to properly meld.
  9. Serve: Give the salad one final stir before serving. Garnish with a sprinkle of extra paprika or fresh coriander. Serve on sandwiches, in lettuce cups, or as a side dish.