Ingredients:

  • 2 cups cooked, shredded chicken
  • 1 pound new potatoes, halved or quartered
  • 1 cup cherry tomatoes, halved
  • ½ cup cucumber, diced
  • 1 cup sweet corn, canned or frozen
  • ½ red onion, finely chopped
  • 2 tablespoons fresh parsley, chopped
  • Salt and pepper, to taste
  • ½ cup mayonnaise
  • 2 tablespoons Greek yogurt
  • 1 tablespoon Dijon mustard
  • 1 tablespoon apple cider vinegar
  • 1 teaspoon honey, optional
  • Salt and pepper, to taste

Instructions:

  1. Place halved potatoes in a large pot of salted water. Bring to a boil and cook until tender (about 15-20 minutes), then drain.
  2. If using raw chicken, season with salt and pepper, and cook in boiling water or roast until the internal temperature reaches 165°F (about 20-25 minutes). Allow to cool slightly, then shred or chop.
  3. In a mixing bowl, combine mayonnaise, Greek yogurt, Dijon mustard, apple cider vinegar, honey, salt, and pepper. Whisk until smooth.
  4. In a large bowl, add cooked potatoes, chicken, cherry tomatoes, cucumber, sweet corn, red onion, and parsley. Drizzle the dressing over the salad and gently toss to combine.
  5. Cover and refrigerate for at least 30 minutes to allow flavors to meld. Season with additional salt and pepper before serving.