Smoked chicken and corn salad is one of those homemade recipes that never gets old. I’ve been making it for years – for celebrations or as a quick dinner when I need something tasty and filling with little effort. Smoked chicken adds a deep aroma, while canned corn brings freshness and a slightly sweet note. All of this is complemented by the tenderness of eggs, creamy hard cheese, and classic mayonnaise dressing – a simple yet perfectly balanced combination.
This salad always comes to the rescue when you need something quick yet festive. The ingredients are accessible and often already in the kitchen, and the preparation takes no more than 15-20 minutes. I usually cut everything into cubes so the salad has a uniform structure and holds its shape well. I serve the finished dish in a large salad bowl or shape it into a ring – this makes it look more elegant. I often present it in dessert bowls, garnished with herbs or slices of egg.
Sometimes I add a little chopped garlic or herbs like parsley or dill for a spicier touch. And when I want something more interesting, I add homemade croutons. But even in its classic form, this salad is always a hit – at home and at any celebration.
Ingredients for Smoked Chicken and Corn Salad Recipe
How to Make Smoked Chicken and Corn Salad
Boil and Prepare the Eggs
I boil the eggs hard – 10 minutes after boiling starts, cool them in cold water, peel, and grate on a medium grater. You can cut them into cubes, but I like the grated texture – it blends smoothly into the salad. For decoration, I sometimes set aside a bit of yolk to top the salad before serving.
Chop the Smoked Chicken
I use smoked chicken without skin or bones – usually breast or fillet, sometimes thigh. I cut the meat into medium cubes – they retain juiciness and provide a pleasant texture in each bite. If there are any tough veins or skin, I remove them to preserve the tender flavor.
Prepare the Other Ingredients
I thoroughly drain canned corn using a strainer – excess liquid can make the salad watery. I grate hard cheese on a coarse grater – choosing one with a gentle, creamy flavor that pairs well with the smoked meat. If I’m making it for adults, I sometimes add a pinch of garlic or a bit of herbs – this gives the salad extra aroma.
Mix the Salad
In a deep bowl, I combine the smoked chicken, eggs, corn, and cheese. I add mayonnaise – not all at once, but in parts to avoid overloading the salad. Then I salt, pepper, and gently mix, trying not to break the cube shapes. If the dish feels a bit dry – I add more mayonnaise or a splash of lemon juice.
Chill and Serve
I leave the ready salad in the refrigerator for at least 30 minutes – during this time, the flavors meld and the texture becomes more delicate. I serve it either in a large salad bowl or in portions in dessert cups. Sometimes I shape it in a ring and garnish the top with egg slices or parsley sprigs – it looks festive and neat.
Tips
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Use only high-quality smoked chicken without excess fat – this affects not only the taste but also the salad’s appearance. Breast or skinless fillet works best.
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If you want a bit of spice, grate a clove of garlic and add it to the salad – just a little. It adds a deeper aroma but doesn’t overpower the main flavors.
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Choose hard cheese with a mild flavor – it pairs well with corn and chicken. I always avoid overly salty or strong-smelling cheeses to keep the balance.
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The salad stores well in the refrigerator until the next day. But before serving, I always stir it again and, if needed, add a bit more mayonnaise – to refresh the consistency.
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You can serve it with toast, tartlets, or flatbread – this salad holds its shape well and works great as a filling for mini appetizers.