Chicken salad and summer go hand in hand, and when you add sweet fresh corn kernels to the mix, the classic chicken salad screams summer even more. This recipe is made simply with boneless, skinless chicken breast (grilled or baked), fresh corn kernels, fresh tarragon, Dijon mustard, and light mayonnaise. Easy, pleasing, and family friendly.
I invented this recipe a few weeks ago when I had two hungry teenagers in my midst. Tim hired Simon and his friend Zac to paint the trim on our house … a summer job that required a bit of physical exertion. But regardless, Simon and Zac were eating me out of house and home, so I took what was sitting in my fridge one afternoon — leftover chicken, cooked corn on the cob, fresh herbs, and a few condiments — and created this Chicken & Fresh Corn Salad. Simon loved it so much that he said I should name the recipe, “Liz’s Chicken Salad.”
I’ve been making this recipe pretty much every week since it’s “invention.” I even demonstrated how to make it at Nantucket Culinary where I gave a few cooking classes to kids and their adult companions this summer. For that version, I had the kids toss in some fresh seasonal peas. This recipe is so simple, kids can easily help you make it.
Looking for tips for getting your kids into the kitchen more often? Tune in to my podcast episode on Kids in the Kitchen with Mrs. Broccoli and Daisy (my sister-in-law and niece).
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Other than the usual way to serve up chicken salad — in a sandwich — you can add it to a green salad or scoop it over a halved avocado.
- 1 pound boneless, skinless chicken breast halves, baked or grilled and cut into ¼-inch dice (about 3 cups)
- 1 ear cooked corn, kernels removed (about ½ cup)
- ⅓ cup light mayonnaise
- 1 tablespoon Dijon mustard
- 2 teaspoons chopped fresh tarragon
- Kosher salt and pepper
- Place the chicken, corn, mayonnaise, mustard, tarragon, and salt and pepper to taste in a large bowl. Stir together until everything is well combined.
- Serve as a sandwich, on top of a crunchy salad, or scoop over halved and pitted avocados.
What’s your favorite summer recipe? What screams summer to you?
Thanks for the recipe, I love everything with fresh corn. Can I use dried tarragon for this recipe? If so, how much would I use?
I adore this recipe. Dried herbs are more intense in flavor than fresh. So for this recipe, I’d suggest starting with 1/2 teaspoon dried tarragon to start. Taste adjust accordingly!