Grill or roast your chicken if not using pre-cooked, allowing it to reach perfect doneness; then dice into generously sized, bite-friendly pieces.

Char fresh corn on the grill for extra smokiness, then slice off the kernels. Drained canned corn is a quick, delicious alternative if you’re in a hurry.

Dice the cucumber and finely chop red onion, savoring the burst of freshness and color.

Whisk together mayonnaise, Greek yogurt, lime juice, smoked paprika, salt, and black pepper in a large mixing bowl until you have a silky, smooth base.

Fold in the diced chicken, corn, cucumber, and red onion, stirring gently so every bit is coated with the creamy dressing.

Toss in the chopped cilantro—this is where the salad gets its burst of herby brightness.

Taste, then adjust seasoning as needed; more salt or an extra squeeze of lime can make the whole dish pop.

For maximized flavor, cover and chill the salad for at least ten minutes, letting the ingredients meld and deepen.

Transfer to a serving dish and garnish with a scattering of crumbled feta if you want extra richness on top.

Spoon onto plates or tuck into sandwiches, and dig in—fresh, creamy, and delightfully crisp.