If you like Egg Salad and Chicken Salad you will love this delicious Corn Chicken Egg Salad! Other ingredients include pickles and cranberries. And the dressing is half mayo, half yogurt so the creaminess is the same, but it has less calories!
I don't know about you, but I love creamy salads! I don't like them overloaded with mayonnaise. If they are, you end up not tasting anything else on the dish. And that's not good. Well, I guess balance is everything, right? 🙂
To make this Corn Chicken Egg Salad you will need:
- cooked chicken
- hard boiled eggs
- canned corn
- plain yogurt
- cider vinegar
- Dijon mustard
💭 Tips and Variations
You could use only mayo (and omit the yogurt) but the combination is delicious and there will be less calories.
You can substitute the cranberries for raisins (golden ones go better here).
If you don't like Dijon mustard you can just leave it out or substitute for yellow mustard.
Have all the ingredients chilled before hand, so you can make this salad and serve ir right away.
This is a great way to use leftover chicken, or turkey!
You can also use this to make sandwiches.
You can keep it in the refrigerator in an airtight container for up to a day.
🍽️ How to serve this salad
This salad is great on its own but you could also add some greens or use it to make a fulfilling and yummy sandwich!
You could also have this as a side dish for a hot sandwich - in this case it will serve more than just 3 people.
You could also make it to take to a picnic. In this case, do not mix the dressing to the salad - leave to do this just before serving.
I think you might also enjoy this chicken avocado salad with creamy honey mustard dressing.
Corn Chicken Egg Salad
- 2 cups cooked chicken shredded
- 1/2 cup celery chopped
- 3 eggs hardboiled, chopped
- 1/2 cup canned corn
- 1/2 cup pickles chopped
- 1/4 cup cranberries
- 1/2 cup mayonnaise
- 1/2 cup plain yogurt
- 1 tbsp cider vinegar
- 1 tsp Dijon mustard
- 1/8 tsp salt
- 1/4 tsp pepper
- In a large bowl mix all the salad ingredients
- In a separate small bowl mix all the dressing ingredients
- Pour the dressing over the salad and toss very well
- Serve immediatelly, or keep in the refrigerator, in an airtight container for up to a day.