It’s starting to reach the most humid time of the year down here in Houston; June is upon us and that means 90-100 degree days every day, plus at least 85% humidity most of the time. Hair is frizzing, everybody’s sweating and day time spent outside is kept to a minimum. This weather tends to sap my appetite for elaborate meals that require anything other than the fridge. Produce and snacks are the name of the game when visiting the great outdoors feels like wading through jello at best.
This simple dish combines summer staples to create a filling filling to spread on crackers, top a salad or a slap between two pieces of bread for a delicious salad. Use the bacon left over from breakfast, excess grilled chicken from another dinner and simply combine with Greek yogurt, dijon and corn for a refreshing and tasty treat. The yogurt keeps this chicken salad from feeling too heavy, while the saltiness of the bacon and fresh, bright corn keep it from being too ordinary
Sweet Corn and Bacon Chicken Salad
- 2 cups chopped, cooked chicken breast
- ½ teaspoon salt
- ½ teaspoon pepper
- ⅔ cup plain greek yogurt
- 1 Tablespoon mayonnaise or dijonnaise
- 1½ Tablespoons dijon mustard
- 1 cup frozen corn kernels
- ⅔ cup crumbled bacon
- Add shredded chicken to a large bowl and season with salt and pepper.
- Add wet ingredients, tossing well to coat, then fold in the corn and bacon.
based on a recipe from How Sweet Eats