Chicken salad and summer belong together, and when you add sweet fresh corn kernels, the classic chicken salad becomes unmistakably seasonal. This simple recipe uses boneless, skinless chicken breast (grilled or baked), fresh corn kernels, chopped tarragon, Dijon mustard, and light mayonnaise. It’s easy to prepare, crowd-pleasing, and family friendly.
I developed this salad a few weeks ago when I had two hungry teenagers around. They were working on a summer project painting trim and needed something satisfying after a hard day. I pulled together leftovers from the fridge — cooked chicken, corn on the cob, fresh herbs, and a few pantry staples — and tossed them together. The result was so good that one of the teens suggested I call it “Liz’s Chicken Salad.”
This version highlights summer produce and bright flavors. The sweet corn kernels add texture and a burst of sweetness, while the Dijon and tarragon bring a subtle tang and herbaceous note. It’s flexible: swap tarragon for basil or mint, add fresh peas, or stir in shredded carrot for color and crunch.
I’ve been making this regularly since I first put it together. I even demonstrated it during a cooking class on Nantucket for kids and their grown-ups, where the children helped toss in some fresh peas. The recipe is straightforward enough for kids to participate, which makes it a great choice for cooking with family.
Other than the classic sandwich presentation, this chicken salad works well layered over a green salad, served in lettuce cups, or spooned into halved avocados for an easy low-carb option.
Chicken & Fresh Corn Salad
Pin Recipe
Ingredients
- 1 pound boneless skinless chicken breast halves, baked or grilled and cut into 1/4-inch dice (about 3 cups)
- 1 ear cooked corn kernels removed (about 1/2 cup)
- 1/3 cup light mayonnaise
- 1 tablespoon Dijon mustard
- 2 teaspoons chopped fresh tarragon
- Kosher salt and pepper
Method
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In a large bowl, combine the diced chicken, corn kernels, mayonnaise, Dijon mustard, chopped tarragon, and salt and pepper to taste. Stir until all ingredients are evenly coated.
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Serve the salad in a sandwich, over mixed greens for a crunchy salad, or spoon it into halved avocados for an easy, elegant presentation.
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What’s your favorite summer recipe? What flavors say “summer” to you?
