This Grilled Corn Elote Pasta Salad with Greek Yogurt is a quick and easy dinner idea. Smoky corn, creamy sauce, and chili lime flavor come together in under 30 minutes.

Ingredients

• 8 oz (227g) short pasta (such as cavatappi, fusilli, or rotini)
• 4 ears fresh corn, husked
• 1 tablespoon olive oil
• 1/2 cup (120g) plain Greek yogurt
• 2 tablespoons mayonnaise (optional, for richness)
• 2 tablespoons lime juice (about 1 lime)
• 1 teaspoon chili powder
• 1/2 teaspoon smoked paprika
• 1/4 teaspoon cayenne pepper (optional, for heat)
• 1/2 cup (50g) crumbled Cotija cheese or feta cheese
• 1/4 cup chopped fresh cilantro
• 2 green onions, thinly sliced
• Salt and black pepper to taste
• Optional: 1/2 cup (75g) grilled chicken or shrimp for protein

Instructions

Step 1

Start by bringing a large pot of generously salted water to a rolling boil. The water should taste like the sea—this is your only chance to season the pasta from within. Add the short pasta and cook according to package directions until al dente, typically 8-10 minutes. Al dente means the pasta is tender but still has a slight chew at the center; this is crucial because the pasta will continue to absorb dressing later, and you don’t want it turning mushy. While the pasta cooks, prepare an ice bath by filling a large bowl with ice and cold water. Once the pasta is done, drain it and immediately plunge it into the ice bath to stop the cooking process. This shock chilling preserves the perfect texture and cools the pasta quickly for the salad. After about 2 minutes, drain the pasta well and set aside. You can toss it with a tiny drizzle of olive oil to prevent sticking if you like.

Step 2

While the pasta is cooking, preheat your grill to medium-high heat (about 400°F / 200°C). If you don’t have a grill, you can use a grill pan on the stovetop or even a cast-iron skillet. Brush the husked corn ears lightly with olive oil to help them char evenly and prevent sticking. Place the corn on the grill and cook, turning every 2-3 minutes, until all sides are charred with beautiful blackened spots—this should take about 10-12 minutes total. The charring is essential for that signature elote smokiness. You want the kernels to be tender and slightly caramelized. Once done, remove the corn and let it cool just enough to handle. Using a sharp knife, stand each ear upright on a cutting board and cut the kernels off the cob. Rotate the ear as you go to get all the kernels. Be careful not to cut too deeply into the cob, which can release bitter fibers. You should have about 2 cups of kernels.

Step 3

In a large mixing bowl, combine the Greek yogurt, mayonnaise (if using), lime juice, chili powder, smoked paprika, cayenne, and a pinch of salt and pepper. Whisk until smooth and well combined. Taste the dressing and adjust seasoning—it should be tangy, creamy, and mildly spicy with a hint of smoke. The Greek yogurt provides a protein-packed, tangy base that mimics the traditional elote crema but with fewer calories and more protein. Mayonnaise adds a touch of richness and helps emulsify the dressing, but you can omit it for a lighter version. If the dressing seems too thick, you can thin it with a tablespoon of water or milk.

Step 4

Add the cooled pasta, grilled corn kernels, crumbled Cotija cheese, chopped cilantro, and sliced green onions to the bowl with the dressing. If you’re adding protein like grilled chicken or shrimp, toss it in now. Gently fold everything together with a large spoon or spatula until all ingredients are evenly coated with the creamy dressing. Be careful not to overmix, as you don’t want to break up the cheese or mash the corn. The salad should look vibrant with pops of yellow corn, white cheese, and green herbs against the creamy sauce.

Step 5

Taste the pasta salad and adjust salt, pepper, or lime juice as needed. For best flavor, let the salad sit at room temperature for 10-15 minutes before serving to allow the flavors to meld. Alternatively, you can cover and refrigerate for up to 2 hours to serve cold. This pasta salad is delicious at any temperature. When ready to serve, give it a final stir and garnish with extra cilantro, a sprinkle of chili powder, and a few extra cheese crumbles on top. Serve as a main dish or alongside grilled meats. The creamy, smoky, tangy flavors will transport you to a summer street fair.

For best results

• Choosing the right pasta: Short, sturdy shapes like cavatappi, fusilli, or rotini are ideal because their nooks and crannies catch the creamy dressing and corn kernels. Avoid long, delicate pasta like spaghetti or angel hair, which can clump and won't hold the chunky ingredients well. For a gluten-free option, use chickpea or lentil pasta—they hold up nicely and add extra protein. Cook gluten-free pasta 1-2 minutes less than directed to prevent mushiness.
• Grilling corn to perfection: For the best char, make sure your grill is hot before adding the corn. Don't move the corn too often; let it sit for 2-3 minutes per side to develop deep grill marks. If using a grill pan, ensure it's well-oiled to prevent sticking. You can also use a kitchen torch to char the kernels after cutting them off the cob for a quick, smoky flavor without firing up the grill. For a non-grilled version, roast the corn in a 425°F oven for 20 minutes, turning once.
• Yogurt dressing stability: Greek yogurt can sometimes separate or become watery when mixed with acidic lime juice. To avoid this, whisk the dressing just before assembling the salad, and don't let it sit for too long before tossing. If you plan to make the salad ahead, store the dressing separately and mix it in about 30 minutes before serving. For a dairy-free version, use a thick coconut or almond milk yogurt, but note that the flavor will be slightly different.
• Cheese substitutions: Cotija is a salty, crumbly Mexican cheese that mimics the traditional elote topping. If you can't find it, feta cheese is an excellent substitute—just reduce any added salt because feta is saltier. For a milder flavor, try queso fresco or even grated Parmesan. Vegan cheese crumbles also work well for a plant-based option. Always crumble the cheese just before adding to maintain texture.
• Make it a meal: To turn this pasta salad into a complete high-protein dinner, add grilled chicken breast, shrimp, or even black beans. Simply season your protein with chili powder and garlic, grill until cooked through, then chop and toss with the salad. For a vegetarian protein boost, add a can of drained and rinsed black beans or chickpeas. This also stretches the dish for larger gatherings.
• Storage and leftovers: This pasta salad keeps well in the refrigerator for up to 3 days in an airtight container. However, the pasta will absorb some dressing over time, making it less creamy. To revive leftovers, stir in a tablespoon of milk or a squeeze of lime juice to loosen the sauce. The corn and cheese may soften slightly, but the flavor remains delicious. Do not freeze, as the dairy dressing will separate upon thawing.

Variations

• Spicy Elote Pasta: Add 1 diced jalapeño (seeds removed for less heat) to the dressing, or stir in 1 tablespoon of hot sauce (like Cholula or Tapatío) for an extra kick. You can also top with sliced fresh chili peppers or a drizzle of chili oil before serving. This variation is perfect for those who love heat and want to amplify the elote street-food experience.
• Southwest Black Bean & Corn Pasta: For a heartier, vegetarian version, add 1 can (15 oz) of black beans, rinsed and drained, along with 1 diced red bell pepper and 1/2 cup of diced red onion. Replace the Cotija with crumbled queso fresco and add a teaspoon of cumin to the dressing. This turns the dish into a fiber-rich, protein-packed meal that's great for meal prep.
• Avocado Elote Pasta: For a creamy, rich twist, add 1 diced ripe avocado when tossing the salad. The avocado adds healthy fats and a buttery texture that complements the smoky corn. To prevent browning, toss the avocado with a little extra lime juice before adding. This variation is best served immediately, as avocado doesn't keep well overnight.
• Protein-Packed Chicken Elote Pasta: Add 2 cups of shredded or diced grilled chicken breast (about 2 small breasts) to the salad. Season the chicken with the same chili-lime spice blend for cohesive flavor. This boosts the protein content to over 30 grams per serving, making it a satisfying post-workout meal. You can also use leftover rotisserie chicken for convenience.
• Vegan Elote Pasta: Replace Greek yogurt with a thick, unsweetened plant-based yogurt (coconut or soy-based work best) and use vegan mayonnaise. Substitute Cotija with a vegan feta or crumbled firm tofu marinated in lemon juice and salt. The rest of the ingredients are naturally vegan. This version is just as creamy and tangy but completely dairy-free.

Nutrition

• Calories380 kcal
• Total Fat14g
• Saturated Fat5g
• Cholesterol25mg
• Sodium580mg
• Total Carbohydrates52g
• Dietary Fiber5g
• Sugars10g
• Protein14g

Common Questions

This Grilled Corn Elote Pasta Salad Greek Yogurt is a creamy, smoky side dish perfect for summer cookouts. Made with grilled corn, pasta, and Greek yogurt, this easy recipe is…

Ingredients

• 8 oz (225g) short pasta (such as rotini, fusilli, or farfalle)
• 4 ears fresh corn, husked
• 1 tablespoon olive oil (for grilling corn)
• 1/2 cup (120g) plain Greek yogurt (full-fat or 2%)
• 1/4 cup (60ml) mayonnaise (optional, for extra creaminess)
• 2 tablespoons fresh lime juice (about 1 lime)
• 1 teaspoon lime zest
• 1/2 cup (50g) crumbled cotija cheese (or feta cheese)
• 1/4 cup (15g) chopped fresh cilantro
• 1 teaspoon chili powder
• 1/2 teaspoon smoked paprika
• 1/4 teaspoon cayenne pepper (optional, for heat)
• 1/2 teaspoon garlic powder
• Salt and black pepper to taste
• Optional: 1/4 cup (30g) chopped green onions

Instructions

Step 1

Bring a large pot of salted water to a rolling boil. Add the pasta and cook according to package directions until al dente—typically 8 to 10 minutes for most short pasta shapes. Al dente means the pasta is tender but still has a slight firmness when bitten; this is crucial because the pasta will continue to absorb dressing as it sits. Overcooking leads to mushy salad. Once done, drain the pasta in a colander and rinse under cold running water to stop the cooking process and remove excess starch. Shake off as much water as possible, then set aside to cool completely. Tossing occasionally helps it cool evenly.

Step 2

While the pasta cooks, preheat your grill to medium-high heat (about 400°F/200°C). Husk the corn and remove all silk. Rub each ear with olive oil to prevent sticking and promote charring. Place the corn directly on the grill grates. Grill for 10–15 minutes, turning every 2–3 minutes, until the kernels are charred in spots and bright yellow. You’ll hear a gentle sizzle and smell a sweet, smoky aroma. The char adds the signature elote flavor. Remove from grill and let cool until safe to handle. Stand each ear upright and cut the kernels off the cob using a sharp knife in a downward motion. Collect the kernels in a bowl.

Step 3

In a large mixing bowl, prepare the dressing. Combine the Greek yogurt, mayonnaise (if using), lime juice, lime zest, chili powder, smoked paprika, cayenne (if using), and garlic powder. Whisk until smooth and well combined. Taste and adjust seasoning with salt and pepper. The dressing should be tangy, creamy, and slightly spicy. The yogurt provides a healthy base with protein and probiotics, while the mayo adds richness and helps emulsify the dressing, ensuring it coats every piece of pasta and corn.

Step 4

Add the cooled pasta and grilled corn kernels to the bowl with the dressing. Add the crumbled cotija cheese, chopped cilantro, and green onions (if using). Gently fold everything together with a large spatula or wooden spoon until all ingredients are evenly coated in the creamy dressing. Be careful not to overmix or the pasta may break. The salad should look vibrant with flecks of cheese and herbs throughout.

Step 5

Taste again and adjust seasonings: add more lime juice for tang, salt for savoriness, or cayenne for heat. For the best flavor, cover the bowl with plastic wrap and refrigerate for at least 30 minutes to allow the flavors to meld. This resting period lets the pasta absorb the dressing, making every bite more flavorful. Serve cold or at room temperature. Garnish with extra cilantro, a sprinkle of cotija, and a pinch of chili powder before serving. This salad is perfect as a side for grilled meats, tacos, or as a light lunch on its own.

For best results

• Choosing the right pasta shape is key for a successful elote pasta salad. Short, textured pastas like rotini, fusilli, or farfalle are ideal because their nooks and crannies catch the creamy dressing and bits of corn and cheese. Avoid long, thin pastas like spaghetti or angel hair, as they don't hold the dressing well and can become clumpy. For a gluten-free option, use chickpea or lentil pasta; just be careful not to overcook them as they can become mushy quickly.
• Grilling corn brings out its natural sweetness and adds a smoky depth that mimics the street-corn experience. For the best char, make sure your grill grates are clean and hot. You can also use a grill pan or even a cast-iron skillet on the stovetop if you don't have an outdoor grill. If using frozen corn, thaw it first and pat dry, then char in a hot skillet with a little oil for 5–7 minutes, stirring occasionally, until kernels are blackened in spots.
• The dressing is the heart of this salad. Full-fat Greek yogurt provides the creamiest texture and richest flavor, but 2% works well too. Greek yogurt is thicker than regular yogurt, so it clings to the pasta without making it watery. Adding a small amount of mayonnaise is optional but recommended for an authentic elote creaminess; if you prefer a lighter version, omit it and increase the yogurt to 3/4 cup. Let the dressed salad rest in the fridge for at least 30 minutes (or up to 24 hours) before serving – this allows the flavors to meld and the pasta to absorb the tangy dressing.
• Cotija cheese is a salty, crumbly Mexican cheese that's perfect for elote. If you can't find it, feta cheese is an excellent substitute – it has a similar saltiness and crumbly texture. For a vegan version, use a plant-based feta or skip the cheese altogether and add a tablespoon of nutritional yeast for a cheesy, umami flavor. Always crumble the cheese just before mixing to keep it from dissolving completely into the dressing.
• This salad is highly customizable to your taste preferences. If you love heat, add a diced jalapeño or a dash of hot sauce to the dressing. For extra crunch, toss in some toasted pepitas (pumpkin seeds) or crushed tortilla chips just before serving. You can also add black beans or diced avocado for more protein and healthy fats. The salad keeps well in the refrigerator for up to 3 days, making it an excellent make-ahead dish for picnics and potlucks.
• To store leftovers, transfer the salad to an airtight container and refrigerate. The pasta may absorb some dressing overnight, so before serving again, stir in a tablespoon of milk or extra lime juice to refresh the creaminess. Do not freeze this salad, as the dairy-based dressing will separate and the texture will become grainy upon thawing. If you plan to serve it at a picnic, keep it chilled in a cooler with ice packs until serving time.
• For a more authentic elote experience, garnish the salad with a sprinkle of Tajín or chili-lime seasoning just before serving. This adds a tangy, spicy kick that complements the charred corn beautifully. You can also serve the salad in individual cups or lettuce wraps for a fun, handheld appetizer at parties.

Variations

• For a vegan version, replace Greek yogurt with a thick plant-based yogurt (coconut or soy-based) and use vegan mayonnaise. Omit the cotija cheese or substitute with a vegan feta-style crumble. Add a tablespoon of nutritional yeast to the dressing for a cheesy, savory flavor. The rest of the ingredients remain the same, and the result is just as creamy and delicious.
• Add protein to turn this side dish into a complete meal. Stir in 2 cups of shredded rotisserie chicken, cooked shrimp, or crispy tofu cubes. For a vegetarian protein boost, add a can of drained and rinsed black beans or chickpeas. The protein pairs beautifully with the smoky corn and tangy dressing, making it perfect for a quick lunch or light dinner.
• Switch up the flavors by using different spices. Replace chili powder and smoked paprika with curry powder for an Indian-inspired version, or use za'atar and sumac for a Middle Eastern twist. You can also add a tablespoon of harissa paste to the dressing for a North African kick. Each variation brings a new dimension to the salad while keeping the creamy, corn-forward base.
• Make it a low-carb or keto-friendly dish by swapping the pasta for cauliflower florets or zucchini noodles. Steam or roast the cauliflower until tender, then toss with the dressing and corn. For zoodles, sauté them briefly to remove excess moisture, then combine with the other ingredients. This version is light, fresh, and perfect for those watching their carbohydrate intake.
• For a Tex-Mex twist, add 1/2 cup of diced red bell pepper, 1/4 cup of sliced black olives, and a handful of chopped fresh jalapeño. Replace the cotija with shredded pepper jack cheese for extra heat. Serve the salad inside crispy taco shells or as a topping for nachos for a fun, fusion-style appetizer.
• If you prefer a warm pasta salad, skip the rinsing step after cooking the pasta. Instead, toss the hot pasta with the grilled corn and dressing immediately. The heat will slightly melt the cheese and soften the cilantro, creating a cozy, comforting dish perfect for cooler days. Serve right away, garnished with extra cheese and a squeeze of lime.

Nutrition

• Calories215 kcal
• Total Fat12g
• Saturated Fat7g
• Cholesterol45mg
• Sodium180mg
• Total Carbohydrates26g
• Dietary Fiber1g
• Sugars17g
• Protein3g

Common Questions

This Fresh Crab Salad Recipe is a light and healthy dinner idea, ideal for quick summer meals or easy weeknight dinners. Featuring fresh crab and simple ingredients, this 30-minute meal…

Ingredients

• 1 pound fresh lump crab meat (or high-quality pasteurized crab meat)
• 1/2 cup mayonnaise (preferably Duke's or Hellmann's)
• 1/2 cup finely diced celery (about 2 ribs)
• 2 tablespoons fresh lemon juice (from 1 lemon)
• 1/2 teaspoon salt (or to taste)
• 1/4 teaspoon freshly ground black pepper (or to taste)
• Optional: 2 tablespoons chopped fresh parsley or chives for garnish

Instructions

Step 1

First, carefully pick through the crab meat to remove any bits of shell or cartilage. This is a crucial step because even pasteurized crab can have small shell fragments that can ruin the texture. Use your fingers to gently separate the lumps while inspecting each piece. Place the cleaned crab meat in a large mixing bowl. If using refrigerated crab, let it come to room temperature for about 10 minutes to avoid shocking the dressing.

Step 2

In a separate small bowl, whisk together the mayonnaise, fresh lemon juice, salt, and pepper. The lemon juice not only adds brightness but also helps preserve the crab’s delicate flavor and prevents the mayonnaise from turning oily. Taste the dressing and adjust seasoning – it should be tangy and well-seasoned, as the crab will absorb some of the salt. For a lighter version, you can substitute half the mayo with Greek yogurt.

Step 3

Pour the dressing over the crab meat and add the finely diced celery. The celery adds a refreshing crunch that contrasts beautifully with the tender crab. Using a rubber spatula, gently fold the ingredients together. Be very careful not to overmix or break up the crab lumps – you want to maintain those beautiful, large chunks. Fold just until everything is evenly coated; a few streaks of mayo are okay.

Step 4

Cover the bowl with plastic wrap and refrigerate for at least 30 minutes before serving. This chilling time allows the flavors to meld and the salad to firm up slightly. If you’re in a hurry, 15 minutes will do, but the texture and taste improve with a longer chill. For best results, make it a few hours ahead or even the night before – the crab salad actually tastes better the next day as the flavors deepen.

Step 5

To serve, spoon the crab salad onto a bed of crisp lettuce leaves, or use it as a filling for sandwiches, wraps, or stuffed avocados. Garnish with a sprinkle of fresh parsley or chives and an extra squeeze of lemon. The salad is also delicious on its own with crackers. Store any leftovers in an airtight container in the refrigerator for up to 2 days.

For best results

• For the best flavor, use fresh lump crab meat from the seafood counter. If budget is a concern, pasteurized crab meat in the refrigerated section (often found near the fish counter) is a great alternative. Avoid canned crab, which can be mushy and have a metallic taste. Always check the ingredient list – you want crab meat with no added preservatives or fillers.
• Mayonnaise is the backbone of this salad, so choose a high-quality brand. Duke's mayonnaise is a Southern classic with a tangy, rich flavor that complements crab perfectly. If you prefer a lighter dressing, you can substitute half the mayo with plain Greek yogurt or sour cream. For a completely different twist, try using aioli or even a vinaigrette.
• Celery adds essential crunch, but make sure to dice it very finely (about 1/8-inch pieces). Large chunks can overwhelm the delicate crab. If you don't have celery, you can substitute finely chopped fennel bulb or water chestnuts for a similar crisp texture. For extra flavor, add a tablespoon of finely chopped red onion or shallot, but soak them in cold water for 5 minutes to mellow the bite.
• To keep the crab lumps intact, use a gentle folding motion with a rubber spatula. Avoid stirring vigorously or using a whisk. If you accidentally break up the crab, don't worry – the salad will still taste great, but the texture will be more like a spread. For a chunkier salad, reserve a few large lumps and fold them in at the end.
• This crab salad is incredibly versatile. Serve it on toasted brioche buns for a classic crab roll, stuff it into hollowed-out tomatoes or avocados for a low-carb option, or pile it onto cucumber rounds for elegant appetizers. It also works wonderfully as a topping for green salads or as a dip with potato chips.

Variations

• For a lighter, healthier version, replace half the mayonnaise with plain Greek yogurt or low-fat sour cream. You can also add a tablespoon of fresh dill or tarragon for an herby twist. This variation reduces calories and adds protein without sacrificing creaminess.
• To make this a spicy crab salad, add 1-2 teaspoons of hot sauce (such as Tabasco or Sriracha) and a pinch of cayenne pepper to the dressing. You can also fold in diced jalapeño or a teaspoon of prepared horseradish for extra kick. This is perfect for those who enjoy a bit of heat.
• For a tropical variation, add 1/2 cup of diced mango and 1/4 cup of chopped fresh cilantro. Replace the lemon juice with lime juice and add a pinch of chili flakes. This version is bright, fruity, and perfect for summer gatherings. Serve it in lettuce cups for a refreshing appetizer.
• If you want to stretch the salad to feed a crowd, add 1/2 cup of cooked, cooled small pasta (like elbow macaroni or orzo) or 1/2 cup of cooked quinoa. This turns the crab salad into a more substantial main dish. You may need to increase the mayonnaise by 1-2 tablespoons to keep it creamy.
• For a dairy-free option, use vegan mayonnaise made from avocado or aquafaba. The rest of the ingredients are naturally dairy-free. Just be sure to check the label on your mayo to ensure it's free of dairy. This version works beautifully for those with lactose intolerance.

Nutrition

• Calories215 kcal
• Total Fat12g
• Saturated Fat2g
• Cholesterol95mg
• Sodium680mg
• Total Carbohydrates2g
• Dietary Fiber0g
• Sugars1g
• Protein24g

Common Questions

Make Paula Deen's creamy crab salad in 30 minutes! This high-protein dinner is perfect for busy weeknights. Easy, budget-friendly, and delicious.

Ingredients

• 1 lb (450g) lump crab meat, picked over for shells
• 1/2 cup (120ml) high-quality mayonnaise (preferably Duke's or Hellmann's)
• 2 stalks celery, finely diced (about 1/2 cup)
• 2 tablespoons fresh lemon juice (from 1 lemon)
• 1/2 teaspoon salt, or to taste
• 1/4 teaspoon freshly ground black pepper, or to taste
• Optional: 1 tablespoon chopped fresh parsley or dill for garnish
• Optional: 1/4 teaspoon Old Bay seasoning

Instructions

Step 1

Begin by thoroughly picking over the lump crab meat to remove any stray pieces of shell or cartilage. This step is crucial for a pleasant texture and dining experience. Place the crab meat in a large mixing bowl, being careful not to break up the lumps too much; you want to retain those beautiful, chunky pieces that make crab salad so luxurious. If using fresh crab, you may also want to gently pat it dry with paper towels to remove excess moisture, which can make the salad watery. Set the bowl aside.

Step 2

In a separate small bowl, prepare the creamy dressing. Combine the mayonnaise, fresh lemon juice, salt, and black pepper. Whisk until smooth and well incorporated. The lemon juice not only adds brightness but also helps to balance the richness of the mayonnaise and enhances the natural sweetness of the crab. If you like a bit of spice, you can add a pinch of cayenne or a dash of hot sauce at this stage. For a more traditional Southern flavor, stir in 1/4 teaspoon of Old Bay seasoning. Taste the dressing and adjust salt and pepper as needed.

Step 3

Add the finely diced celery to the bowl with the crab meat. Celery provides a fresh, crisp crunch that contrasts beautifully with the tender crab and creamy dressing. Make sure the celery is diced very small—about 1/8-inch pieces—so it distributes evenly without overwhelming the salad. Pour the prepared dressing over the crab and celery mixture. Using a rubber spatula or large spoon, gently fold everything together. Be careful not to overmix or mash the crab lumps; you want to coat the ingredients lightly while preserving the integrity of the crab. Fold just until no dry patches remain.

Step 4

Cover the bowl with plastic wrap and refrigerate for at least 15 minutes to allow the flavors to meld. This resting period is essential—it lets the lemon juice mellow and the seasoning permeate the crab. While the salad chills, you can prepare your serving vessels: crisp lettuce cups, buttered toast points, or a bed of mixed greens. For a low-carb option, serve in avocado halves or endive leaves. The salad can also be made ahead and stored in the refrigerator for up to 2 days, but it’s best enjoyed within 24 hours for maximum freshness.

Step 5

To serve, give the crab salad a gentle stir and taste again for seasoning, adjusting if necessary. Scoop onto your chosen base—whether it’s a bed of lettuce, toasted bread, or simply a bowl. Garnish with a sprinkle of fresh parsley or dill and a lemon wedge on the side. The bright green herbs add a pop of color and freshness that elevates the dish visually and aromatically. For an extra touch, you can dust the top with a little paprika or Old Bay. Serve immediately while still chilled. This salad is perfect as a light main course or as a filling for sandwiches and wraps.

For best results

• Choosing the right crab meat is the foundation of an exceptional crab salad. For the best texture and flavor, opt for lump crab meat, which comes from the body of the crab and consists of large, succulent pieces. Jumbo lump is even more premium but can be pricey; claw meat is darker and stronger in flavor but works well for a more rustic salad. If using canned crab, look for pasteurized crab meat in the refrigerated section of your grocery store—it has a much better texture than shelf-stable cans. Always drain and gently pat dry the crab to avoid a watery dressing.
• Mayonnaise is the star of the dressing, so choose a high-quality brand. Duke's mayonnaise is a Southern classic with a tangy, eggy flavor that pairs beautifully with crab. Hellmann's (or Best Foods west of the Rockies) is another excellent choice with a creamier, milder profile. Avoid low-fat or miracle whip, as they contain added sugars and stabilizers that can alter the taste and texture. For a lighter option, you can substitute half of the mayonnaise with Greek yogurt, but note that the salad will be tangier and less rich.
• Fresh lemon juice is non-negotiable—bottled juice lacks the bright, zesty notes that cut through the richness of the mayonnaise and enhance the crab's sweetness. Roll the lemon on the counter before juicing to maximize yield, and strain out any seeds. You can also add a teaspoon of lemon zest for extra citrus aroma. The acidity also helps to preserve the crab's delicate color and prevents the salad from tasting flat.
• Celery should be fresh and crisp, with no limpness. To dice celery efficiently, first cut the stalks lengthwise into thin strips, then crosswise into small cubes. If you're not a fan of celery, you can substitute finely chopped cucumber (seeds removed) or bell pepper for a different crunch. For a milder onion flavor, finely chopped red onion or shallot can be added—just soak them in cold water for 10 minutes to tame their bite before mixing.
• Seasoning is subtle but important. Start with a modest amount of salt and pepper, then taste after the salad has chilled. Crab meat can vary in saltiness depending on the source, so it's easier to add more later. Old Bay seasoning is optional but adds a classic Chesapeake Bay flair; use it sparingly as it contains salt and celery salt. Fresh herbs like dill, parsley, or chives add a garden-fresh note—add them just before serving to keep their color vibrant.
• Serving suggestions: For an elegant presentation, pile the crab salad onto a bed of butter lettuce leaves, drizzle with a little extra lemon juice, and garnish with edible flowers. For a hearty meal, serve on toasted brioche buns as a crab roll sandwich—consider adding a slice of ripe tomato and a leaf of lettuce. For a low-carb option, use large lettuce cups or hollowed-out cucumber boats. The salad also makes a fantastic appetizer served on endive spears or cucumber rounds.
• Storage and food safety: Crab salad must be kept refrigerated at all times and should not be left out at room temperature for more than 2 hours (1 hour if the temperature is above 90°F). Store in an airtight container in the coldest part of the fridge. The salad is best consumed within 24 hours; after that, the celery may lose its crunch and the flavors may become muddied. Do not freeze crab salad, as the mayonnaise will separate and the texture of the crab will become mushy upon thawing.

Variations

• Avocado Crab Salad: Replace half of the mayonnaise with mashed ripe avocado for a creamy, heart-healthy twist. The avocado adds a silky texture and a mild, buttery flavor that complements the crab. Add a squeeze of lime juice instead of lemon, and fold in some diced jalapeño for a hint of heat. Serve in a halved avocado or over tostadas.
• Spicy Sriracha Crab Salad: Stir 1-2 teaspoons of sriracha or your favorite hot sauce into the dressing. For extra depth, add a teaspoon of soy sauce or fish sauce. Garnish with sliced green onions and sesame seeds. This variation pairs wonderfully with crispy rice cakes or as a filling for sushi rolls.
• Herb & Citrus Crab Salad: Increase the fresh herbs to 1/4 cup total, using a mix of dill, parsley, chives, and tarragon. Add 1 teaspoon of orange zest along with the lemon juice for a bright, floral note. This version is especially refreshing in summer and goes beautifully with a simple arugula salad.
• Mediterranean Crab Salad: Swap the mayonnaise for a Greek yogurt-based dressing (use 1/2 cup Greek yogurt, 2 tablespoons olive oil, 1 tablespoon lemon juice). Add diced cucumber, cherry tomatoes, Kalamata olives, and crumbled feta cheese. Season with oregano and a pinch of sumac. Serve in a pita pocket or over a bed of quinoa.
• Low-Fat Crab Salad: Use non-fat Greek yogurt in place of all the mayonnaise. Add a tablespoon of Dijon mustard and a splash of white wine vinegar for tang. Increase the celery and add shredded carrot for bulk. This version has significantly fewer calories and more protein, making it ideal for weight management.
• Crab Salad Stuffed Avocados: For a stunning presentation, halve two ripe avocados and remove the pits. Fill the cavities with the prepared crab salad, mounding it slightly. Drizzle with a little extra lemon juice and sprinkle with smoked paprika. Serve immediately as a complete, healthy meal.

Nutrition

• Calories310 kcal
• Total Fat22g
• Saturated Fat3.5g
• Cholesterol95mg
• Sodium680mg
• Total Carbohydrates4g
• Dietary Fiber0.5g
• Sugars2g
• Protein24g

Common Questions

This Paula Deen Crab Salad Recipe is a fresh and creamy classic, perfect for easy summer dinners or quick weeknight meals. Made with lump crabmeat, this 30-minute meal delivers a…

Ingredients

• 1 pound lump crabmeat, picked over for shells
• 1/2 cup mayonnaise (preferably Duke's or Hellmann's)
• 1/2 cup finely diced celery (about 2 stalks)
• 2 tablespoons fresh lemon juice (from 1 lemon)
• 1/2 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• Optional: 1 tablespoon chopped fresh parsley or chives for garnish

Instructions

Step 1

Start by preparing your crabmeat. If using fresh or frozen lump crabmeat, gently place it in a large mixing bowl. Using your fingers, lightly pick through the meat to remove any stray pieces of shell or cartilage. Be careful not to break up the lumps too much—you want those beautiful chunks to remain intact for a luxurious texture. If using canned crabmeat, drain it well and pat dry with paper towels to remove excess moisture, which can make the salad watery. For the best flavor, opt for pasteurized lump crabmeat from the refrigerated section of your grocery store; it has a sweet, delicate taste that shines in this recipe.

Step 2

Now, prepare the celery. Wash and dry 2 stalks of celery, then trim off the ends. Using a sharp knife, cut the celery lengthwise into thin strips, then crosswise into a small dice, about 1/4-inch pieces. Finely dicing the celery ensures it blends seamlessly into the salad, adding a pleasant crunch without overwhelming the crab. If you prefer a milder onion flavor, you can substitute with finely chopped green onion or shallot, but classic Paula Deen-style uses celery for its fresh, crisp bite.

Step 3

In a separate small bowl, whisk together the mayonnaise, fresh lemon juice, salt, and pepper. The lemon juice not only adds brightness but also helps to balance the richness of the mayonnaise. For a tangier kick, you can add a teaspoon of Dijon mustard or a dash of Worcestershire sauce, but the original recipe keeps it simple. Taste the dressing and adjust seasoning if needed—it should be well-seasoned because it will coat the crab.

Step 4

Pour the dressing over the crabmeat and celery in the large bowl. Using a rubber spatula or large spoon, gently fold everything together until the crab is evenly coated. Be careful not to overmix; you want to keep the crab lumps as whole as possible. Overmixing can break the crab into shreds, resulting in a mushy texture. Fold just until no dry spots remain.

Step 5

Cover the bowl with plastic wrap and refrigerate for at least 30 minutes before serving. Chilling allows the flavors to meld and the salad to firm up slightly. However, if you’re short on time, you can serve it immediately—it’s still delicious. For the best texture and taste, let it rest in the fridge for an hour.

Step 6

When ready to serve, give the salad a gentle stir. Taste again and adjust salt, pepper, or lemon juice as needed. Serve chilled on a bed of lettuce, in avocado halves, on toasted crostini, or as a filling for sandwiches or lettuce wraps. Garnish with a sprinkle of fresh parsley or chives for color. This crab salad is perfect for a light lunch, a summer dinner, or as a party appetizer.

For best results

• For the best flavor, always use high-quality lump crabmeat. Pasteurized lump crabmeat from the refrigerated section of your grocery store is ideal. Avoid imitation crab or canned crab that's packed in brine, as they have a different texture and taste. If you can't find lump, you can use claw meat, but the salad will be less chunky.
• Draining the crabmeat properly is crucial. Even if you buy pasteurized crab, it often comes packed in liquid. Place the crab in a colander and let it drain for a few minutes, then gently pat it dry with paper towels. Excess moisture will make the salad watery and dilute the dressing.
• Mayonnaise choice matters. Duke's and Hellmann's are classic options because they have a good balance of tanginess and creaminess. If you prefer a lighter version, you can use half mayonnaise and half Greek yogurt, but note that the flavor and texture will change slightly. For a richer taste, try using homemade mayonnaise.
• Fresh lemon juice is non-negotiable. Bottled lemon juice often has a metallic flavor that can ruin the delicate taste of crab. Roll the lemon on the counter before juicing to get the most juice out of it. You can also add a pinch of lemon zest for extra citrus aroma.
• Let the salad chill for at least 30 minutes before serving. This resting time allows the flavors to meld and the texture to set. If you serve it immediately, the mayonnaise may seem too prominent, but after chilling, the crab's sweetness comes forward. However, don't chill for more than 24 hours, as the celery can become limp and the salad may become watery.
• If you're making this salad ahead for a party, store it in an airtight container in the fridge and give it a gentle stir before serving. You can also prepare the dressing and chop the celery a day in advance, then combine with the crab just before serving to keep the texture optimal.
• For a low-carb or keto version, serve the crab salad in lettuce cups or stuffed into avocado halves. It's naturally high in protein and healthy fats, making it a perfect fit for low-carb diets. You can also add a sprinkle of paprika or Old Bay seasoning for a Southern twist.

Variations

• Avocado Crab Salad: Fold in 1 diced ripe avocado along with the dressing. The avocado adds creaminess and healthy fats, making the salad even more satisfying. Serve in hollowed-out avocado halves for a beautiful presentation.
• Spicy Crab Salad: Add 1-2 teaspoons of sriracha or a pinch of cayenne pepper to the dressing. You can also mix in 1 tablespoon of finely chopped jalapeño (seeds removed) for a fresh heat. This variation pairs well with crispy tortilla chips or as a taco filling.
• Herb & Lemon Crab Salad: Increase the fresh herbs by adding 2 tablespoons each of chopped fresh dill, chives, and parsley. The herbs brighten the salad and complement the crab beautifully. Serve on butter lettuce cups or as a topping for cucumber rounds.
• Crab Salad Stuffed Shells: Cook large pasta shells according to package directions, then stuff with the crab salad. Top with a light cream sauce and bake at 375°F for 15 minutes for a warm, comforting dish. This is a great way to turn the salad into a hearty dinner.
• California Crab Salad: Add 1/2 cup of diced mango, 1/4 cup of chopped red bell pepper, and 2 tablespoons of chopped cilantro. Replace the mayonnaise with a mixture of 1/4 cup mayonnaise and 2 tablespoons of sour cream. This tropical twist is perfect for summer.
• Crab Salad Sliders: Serve the crab salad on mini brioche buns with a slice of tomato and a leaf of butter lettuce. These sliders are perfect for parties or as a fun weeknight dinner. You can also add a slice of crispy bacon for extra indulgence.

Nutrition

• Calories285 kcal
• Total Fat18g
• Saturated Fat3g
• Cholesterol85mg
• Sodium680mg
• Total Carbohydrates4g
• Dietary Fiber0g
• Sugars1g
• Protein24g

Common Questions

This Creamy Ranch Pasta Salad is a quick and easy side dish perfect for summer picnics and cookouts. Made with a simple creamy ranch dressing, this recipe is a budget-friendly…

Ingredients

• 1 lb (16 oz) rotini or fusilli pasta
• 1 cup cooked bacon, chopped (about 8 slices)
• 2 cups cooked chicken or turkey, diced (optional)
• 1 cup cherry tomatoes, halved
• 1 cup diced cucumber
• 1/2 cup diced red onion
• 1 cup shredded cheddar cheese
• 1/2 cup frozen peas, thawed (optional)
• For the Creamy Ranch Dressing:
• 1 cup mayonnaise
• 1/2 cup sour cream
• 1 packet (1 oz) ranch seasoning mix
• 2 tablespoons milk (to thin)
• 1 tablespoon fresh lemon juice
• Salt and black pepper to taste

Instructions

Step 1

Bring a large pot of generously salted water (about 2 tablespoons of salt per gallon) to a rolling boil. Add the pasta and cook according to package directions until al dente, typically 8-10 minutes for rotini. Al dente means the pasta should be tender but still firm to the bite, as it will continue to absorb dressing and soften slightly after mixing. Overcooking can lead to mushy pasta salad. Stir occasionally to prevent sticking. Once cooked, drain the pasta in a colander and rinse immediately under cold running water to stop the cooking process and cool it down for the salad. Shake off excess water and let it drain well while you prepare the other ingredients. This step is crucial because any residual moisture can dilute the creamy ranch dressing, making it watery.

Step 2

While the pasta cooks, prepare the add-ins. If using bacon, cook it in a skillet over medium heat until crispy, about 6-8 minutes. Transfer to a paper towel-lined plate to drain and cool, then chop into small pieces. If using chicken or turkey, ensure it is fully cooked and diced into bite-sized cubes. Halve the cherry tomatoes, dice the cucumber and red onion, and shred the cheddar cheese if not pre-shredded. For the peas, simply thaw them by placing in a colander and running under warm water for a minute, then drain. Having all ingredients prepped and ready makes assembly a breeze.

Step 3

Now make the creamy ranch dressing. In a medium bowl, combine the mayonnaise, sour cream, ranch seasoning mix, milk, and fresh lemon juice. Whisk until smooth and well combined. The milk helps achieve a pourable consistency, while the lemon juice adds a bright tang that balances the richness. Taste and adjust seasoning with salt and black pepper. Remember that the dressing will thicken slightly after sitting, so you can add an extra splash of milk if needed. For best flavor, let the dressing rest for 5-10 minutes to allow the dried herbs in the ranch mix to rehydrate and bloom.

Step 4

In a very large mixing bowl, combine the cooled, drained pasta, chopped bacon, diced chicken (if using), cherry tomatoes, cucumber, red onion, shredded cheddar, and thawed peas. Pour the creamy ranch dressing over the top. Using a large rubber spatula or wooden spoon, gently fold everything together until all ingredients are evenly coated. Be careful not to overmix, as this can break down the pasta and make the salad gummy. The dressing should cling to every piece of pasta and vegetable, creating a luxurious, creamy texture.

Step 5

Cover the bowl tightly with plastic wrap or a lid and refrigerate for at least 30 minutes before serving. This chilling time allows the flavors to meld together beautifully and the pasta to absorb some of the dressing, resulting in a more cohesive and flavorful salad. If you’re in a hurry, you can serve immediately, but the taste improves significantly with a brief rest. Before serving, give the salad a gentle stir and taste again for seasoning, adding more salt, pepper, or a squeeze of lemon if needed. Garnish with a sprinkle of fresh parsley or extra bacon bits if desired. Serve chilled as a side dish or a light main course.

For best results

• For the best texture, cook the pasta one to two minutes less than the package directions suggest. This ensures it stays firm and holds up well against the creamy dressing without becoming mushy. Rinsing with cold water immediately after draining stops the cooking process and removes excess starch, which can make the dressing gluey. Additionally, make sure the pasta is thoroughly drained—any leftover water will thin out the dressing and make the salad watery.
• When choosing bacon, opt for thick-cut bacon for a meatier, more substantial bite. Cook it until it is very crispy, as it will soften slightly when mixed with the dressing. If you want to save time, use pre-cooked bacon bits from the store, but homemade bacon offers superior flavor and crunch. You can also cook the bacon in the oven on a baking sheet at 400°F (200°C) for 15-20 minutes for even, crispy results without the mess.
• The dressing is the heart of this salad. For a tangier version, substitute half of the mayonnaise with Greek yogurt or additional sour cream. For a lighter option, use low-fat mayonnaise and sour cream. If you prefer a thinner dressing, add milk one tablespoon at a time until you reach the desired consistency. Let the dressed salad sit in the fridge for at least 30 minutes before serving; this allows the flavors to meld and the pasta to absorb some of the dressing, resulting in a more cohesive dish.
• Feel free to customize the add-ins based on what you have on hand. Diced bell peppers, shredded carrots, chopped celery, or sliced black olives all work wonderfully. For a club sandwich twist, add diced ham, turkey, and Swiss cheese along with the bacon. The key is to keep the total volume of add-ins roughly equal to the pasta to maintain a good ratio of dressing to solids.
• This pasta salad is a fantastic make-ahead dish. You can prepare it up to 24 hours in advance and store it in the refrigerator. In fact, it tastes even better the next day as the flavors continue to develop. Before serving, you may need to stir in a little extra milk or dressing to refresh the creaminess, as the pasta will absorb some liquid overnight. Always taste and adjust seasoning after refrigerating, as cold temperatures can dull flavors.
• For a vegetarian version, omit the bacon and chicken and add extra vegetables like diced bell peppers, corn, or artichoke hearts. You can also add a can of drained chickpeas or black beans for protein. The ranch dressing pairs beautifully with a wide variety of veggies, making this a versatile base recipe.
• If you are serving this salad at a picnic or outdoor event, keep it chilled in a cooler with ice packs. Pasta salads with mayonnaise-based dressings should not sit out at room temperature for more than two hours (or one hour if the temperature is above 90°F/32°C). To be safe, place the serving bowl on a bed of ice or use a divided serving dish with ice underneath.

Variations

• **Club Sandwich Pasta Salad**: Transform this creamy ranch pasta salad into a full meal by adding diced cooked chicken, ham, and Swiss cheese along with the bacon. Use rotini or bowtie pasta and toss with the creamy ranch dressing. The combination of meats and cheese mimics the flavors of a classic club sandwich, making it a hearty, satisfying main dish. You can also add crunchy lettuce just before serving for freshness, but add it at the last minute to prevent wilting.
• **Greek Ranch Pasta Salad**: Give this salad a Mediterranean twist by swapping the bacon for crumbled feta cheese, adding Kalamata olives, diced red bell pepper, and chopped artichoke hearts. Replace the cheddar with feta or omit cheese altogether. Use a Greek yogurt-based ranch dressing by mixing Greek yogurt, ranch seasoning, lemon juice, and a splash of olive oil. This version is tangy, lighter, and packed with vibrant flavors.
• **Spicy Southwest Ranch Pasta Salad**: Add a can of drained black beans, corn kernels, diced avocado, and chopped cilantro. Use pepper jack cheese instead of cheddar for a kick. Spice up the dressing by adding a teaspoon of chili powder, cumin, and a dash of hot sauce. This variation is perfect for summer cookouts and pairs beautifully with grilled meats.
• **Vegan Ranch Pasta Salad**: For a plant-based version, use vegan mayonnaise and sour cream (or silken tofu blended with lemon juice and garlic). Replace the bacon with coconut bacon or smoked tempeh crumbles. Omit the cheese or use a vegan cheddar shreds. Load up on vegetables like cherry tomatoes, cucumber, red onion, bell peppers, and corn. The creamy ranch dressing will still be rich and flavorful, satisfying everyone at the table.
• **Buffalo Chicken Ranch Pasta Salad**: Toss diced cooked chicken with buffalo sauce (Frank's RedHot) before adding to the salad. Use blue cheese crumbles instead of cheddar, and add diced celery and carrots. The dressing can be made with ranch seasoning mixed with a little extra buttermilk for tang. This spicy, tangy version is a crowd-pleaser for game day or casual gatherings.
• **Low-Carb / Keto Pasta Salad**: Replace the pasta with cooked and cooled cauliflower florets or zucchini noodles (zoodles). Use full-fat mayonnaise and sour cream for the dressing. Add plenty of protein like bacon, chicken, and cheese. This version is low in carbs but still delivers that creamy, satisfying ranch flavor.

Nutrition

• Calories385 kcal
• Total Fat22g
• Saturated Fat6g
• Cholesterol35mg
• Sodium580mg
• Total Carbohydrates36g
• Dietary Fiber2g
• Sugars5g
• Protein12g

Common Questions

This easy Club Sandwich Pasta Salad combines all the classic flavors of a club sandwich into a quick and delicious pasta dish. Perfect for summertime cookouts!

Ingredients

• 12 ounces (340g) rotini or fusilli pasta
• 6 slices bacon, chopped
• 8 ounces (227g) deli turkey breast, diced
• 8 ounces (227g) deli ham, diced
• 1 cup (150g) cherry tomatoes, halved
• 1 cup (150g) shredded cheddar cheese
• 1 cup (100g) chopped iceberg lettuce
• 1/2 cup (120ml) mayonnaise
• 1/2 cup (120ml) ranch dressing
• 1 tablespoon (15ml) Dijon mustard
• 1 tablespoon (15ml) lemon juice
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• 2 tablespoons (8g) chopped fresh parsley (optional)

Instructions

Step 1

Bring a large pot of salted water to a rolling boil. Add the pasta and cook according to package directions until al dente, typically 8-10 minutes. Al dente pasta is essential for pasta salad because it will continue to absorb dressing as it sits, and if you start with mushy pasta, the salad will become soggy. While the pasta cooks, prepare an ice bath by filling a large bowl with cold water and ice cubes. Once the pasta is done, drain it in a colander and immediately transfer it to the ice bath. Swirl the pasta around for about 30 seconds to stop the cooking process and cool it down rapidly. Drain again and set aside to dry slightly. Cooling the pasta quickly prevents it from overcooking and also removes excess surface starch, which can make the dressing clumpy.

Step 2

In a medium skillet over medium heat, cook the chopped bacon until crispy, about 5-7 minutes, stirring occasionally. Use a slotted spoon to transfer the bacon to a paper towel-lined plate to drain excess grease. Reserve 1 tablespoon of the bacon drippings for the dressing if desired. The bacon drippings add a smoky depth that enhances the club sandwich flavor, but you can omit it for a lighter dressing. Let the bacon cool completely before adding to the salad; warm bacon will wilt the lettuce and melt the cheese prematurely.

Step 3

In a small bowl, whisk together the mayonnaise, ranch dressing, Dijon mustard, lemon juice, salt, and pepper. If you reserved the bacon drippings, whisk in 1 tablespoon now. Taste the dressing and adjust seasoning as needed. The ranch dressing provides the creamy, tangy base that mimics the classic club sandwich spread, while the Dijon and lemon add brightness to cut through the richness. Cover and refrigerate the dressing while you prepare the remaining ingredients to allow the flavors to meld.

Step 4

In a large mixing bowl, combine the cooled pasta, diced turkey, diced ham, halved cherry tomatoes, shredded cheddar cheese, and chopped lettuce. Pour the dressing over the top and toss gently until everything is evenly coated. Be careful not to overmix, as the lettuce can bruise and the cheese can clump. Add the crispy bacon bits and toss once more to distribute. Garnish with fresh parsley if desired. Serve immediately, or cover and refrigerate for at least 30 minutes to allow the flavors to meld. The salad can be made a day ahead; just add the lettuce and bacon right before serving to maintain crunch.

For best results

• Choosing the right pasta shape is critical for this salad. Rotini, fusilli, or farfalle work best because their nooks and crannies trap the dressing and small ingredients like bacon bits and tomato seeds. Avoid long strands like spaghetti or delicate shapes like angel hair, as they tend to clump and break when tossed. If you want a more authentic sandwich feel, use ditalini or small shells to mimic the bread cubes.
• To keep the lettuce crisp, add it only when you are ready to serve. If you plan to make this salad ahead of time, prepare all other components and store them separately. When ready to eat, toss in the lettuce and bacon. This prevents sogginess and ensures every bite has a satisfying crunch. For extra-crispy lettuce, soak the chopped leaves in ice water for 10 minutes, then spin dry thoroughly in a salad spinner.
• The dressing can be customized to your taste. For a lighter version, replace half the mayonnaise with Greek yogurt; this adds protein and tang while reducing fat. If you prefer a spicier kick, add a dash of hot sauce or a pinch of cayenne pepper. For an herbier profile, mix in 1 teaspoon of dried dill or Italian seasoning. Always taste the dressing before adding it to the salad, as the saltiness of the deli meats can vary.
• Bacon is the star of this salad, so cook it until deeply golden and crispy. Thick-cut bacon provides more substantial bites and holds up better when mixed. If you want extra smoky flavor, try using applewood-smoked or maple bacon. To save time, you can use pre-cooked bacon bits, but fresh-cooked bacon offers superior texture and flavor. Make sure the bacon is completely cool before adding to avoid wilting the lettuce.
• This salad is incredibly versatile for meal prep. Store the undressed pasta and mix-ins in an airtight container in the refrigerator for up to 3 days. Keep the dressing in a separate container and the lettuce and bacon in their own bags. When you're ready to eat, simply combine everything. This method ensures the salad stays fresh and crunchy, making it perfect for work lunches or picnics.

Variations

• For a lower-carb version, swap the pasta for cooked and cooled cauliflower florets or zucchini noodles. The texture will be different but the flavor profile remains delicious. You can also use chickpea or lentil pasta for a protein boost and extra fiber. These alternatives work well with the creamy dressing and hearty mix-ins.
• Make it a chicken club by substituting the turkey and ham with diced grilled chicken breast. Season the chicken with salt, pepper, and garlic powder before cooking. You can also use rotisserie chicken for convenience. This variation is excellent for using up leftover chicken and adds even more protein to the dish.
• To turn this into a vegetarian club, omit the meat and bacon and add 1 cup of cubed avocado, 1/2 cup of sliced black olives, and 1/2 cup of diced red bell pepper. For a smoky flavor, sprinkle in 1 teaspoon of smoked paprika or use vegetarian bacon bits. The avocado adds creaminess that mimics the mouthfeel of the original.
• For a Mediterranean twist, replace the cheddar with crumbled feta cheese, swap the ranch dressing for a lemon-herb vinaigrette, and add chopped Kalamata olives, cucumber, and red onion. Omit the turkey and ham and use grilled halloumi or chickpeas instead. This version is lighter and brighter, perfect for summer.

Nutrition

• Calories385 kcal
• Total Fat22g
• Saturated Fat7g
• Cholesterol55mg
• Sodium890mg
• Total Carbohydrates30g
• Dietary Fiber2g
• Sugars4g
• Protein18g

Common Questions

This Creamy Cucumber Chicken Bowl is an easy dinner recipe with grilled chicken, crunchy cucumbers, and sweet corn in a zesty creamy dressing. A quick 30-minute high-protein meal perfect for…

Ingredients

• 1 ½ lbs (680g) boneless skinless chicken breasts
• 2 tablespoons olive oil, divided
• 1 teaspoon smoked paprika
• ½ teaspoon garlic powder
• ½ teaspoon salt
• ¼ teaspoon black pepper
• 2 cups (300g) fresh or frozen sweet corn kernels
• 2 large cucumbers (about 1 lb), diced
• ¼ cup (60g) mayonnaise
• ¼ cup (60g) sour cream or Greek yogurt
• 2 tablespoons fresh lime juice (about 1 lime)
• 1 teaspoon lime zest
• ¼ cup (15g) chopped fresh cilantro
• ½ cup (75g) crumbled cotija cheese or feta
• Optional: 1 jalapeño, seeded and minced
• Optional: ½ teaspoon chili powder

Instructions

Step 1

Start by preparing the chicken. Pat the chicken breasts dry with paper towels—this removes excess moisture and ensures a nice sear. In a small bowl, mix 1 tablespoon olive oil, smoked paprika, garlic powder, salt, and black pepper. Rub this spice mixture all over the chicken, coating every surface evenly. Let it sit at room temperature for 10 minutes while you preheat your grill or grill pan to medium-high heat (about 400°F/200°C). The spices will create a flavorful crust as the chicken cooks, and the oil helps conduct heat and prevents sticking.

Step 2

Grill the chicken for 5-7 minutes per side, depending on thickness, until the internal temperature reaches 165°F (74°C) at the thickest part. You’ll see nice grill marks and the spices will darken slightly. Avoid moving the chicken too much—let it sear undisturbed for the first 5 minutes to develop those marks. Once cooked, transfer to a cutting board and let rest for 5 minutes. Resting allows the juices to redistribute, keeping the chicken moist. Then dice into bite-sized cubes (about ½-inch pieces).

Step 3

While the chicken rests, prepare the corn. If using fresh corn, cut the kernels off the cob. In a small skillet over medium-high heat, add the remaining 1 tablespoon olive oil. Add the corn kernels and cook, stirring occasionally, for 3-4 minutes until lightly charred and golden in spots. The charring adds a smoky sweetness that mimics street corn. If using frozen corn, no need to thaw—just add directly to the pan and cook until heated through and slightly browned. Remove from heat and let cool slightly.

Step 4

Now make the creamy dressing. In a large mixing bowl, combine mayonnaise, sour cream (or Greek yogurt for a lighter option), lime juice, lime zest, and half of the chopped cilantro. Whisk until smooth and creamy. Taste and adjust seasoning with a pinch of salt and pepper. The dressing should be tangy, rich, and bright from the lime. For a spicier kick, stir in the minced jalapeño and chili powder at this stage.

Step 5

Add the diced cucumbers, grilled chicken, and charred corn to the bowl with the dressing. Toss gently with a spatula or large spoon until everything is evenly coated. Be careful not to overmix—cucumbers are delicate and can break apart. The dressing should cling to each piece, creating a creamy, cohesive salad. Fold in the remaining cilantro and half of the cotija cheese.

Step 6

To serve, transfer the salad to a serving platter or individual bowls. Sprinkle the remaining cotija cheese and a few extra cilantro leaves on top for garnish. For an extra pop of color, add a pinch of smoked paprika or chili powder. Serve immediately, or refrigerate for 30 minutes to let the flavors meld. This salad is delicious cold or at room temperature. Enjoy as a main dish with tortilla chips, on a bed of lettuce, or stuffed into avocado halves.

For best results

• For the juiciest chicken, use a meat thermometer to ensure you don't overcook. Chicken breasts are lean and can dry out quickly if cooked beyond 165°F (74°C). Letting the chicken rest after grilling is non-negotiable—it allows the muscle fibers to relax and reabsorb juices, resulting in tender, moist meat. If you're short on time, you can use pre-cooked rotisserie chicken; just shred or dice it and skip the grilling step.
• Cucumbers can release water and make the salad watery if left too long. To prevent this, dice the cucumbers just before assembling, or salt them lightly and let them sit in a colander for 10 minutes, then pat dry. English cucumbers (seedless) are ideal because they have thin skin and fewer seeds, but regular garden cucumbers work too—just peel and seed them first. The goal is a crunchy, refreshing bite that contrasts with the creamy dressing.
• Charring the corn is key to achieving that street corn flavor. Don't skip this step! The Maillard reaction creates complex, nutty, and slightly sweet notes that elevate the entire dish. If you don't have a skillet, you can char the corn under the broiler for 2-3 minutes, or even on the grill alongside the chicken. For frozen corn, spread it on a baking sheet and broil until charred spots appear.
• This recipe is highly customizable for dietary needs. To make it dairy-free, use vegan mayonnaise and a dairy-free sour cream or yogurt alternative. Cotija cheese can be replaced with a dairy-free feta or omitted entirely. For a lower-fat version, swap sour cream with plain nonfat Greek yogurt and use light mayonnaise. The dressing will still be creamy and tangy.
• Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 2 days. However, the cucumbers will soften over time, so it's best to enjoy the salad the same day. If you anticipate leftovers, consider storing the dressing separately and tossing just before serving. The chicken and corn can be prepped ahead and combined with the dressing and cucumbers when ready to eat.
• For a more substantial meal, serve this salad over a bed of mixed greens, quinoa, or cauliflower rice. It also makes a fantastic filling for lettuce wraps or stuffed into pita pockets. The creamy, tangy dressing pairs beautifully with crunchy tortilla chips for a deconstructed nacho vibe. Experiment with toppings like sliced avocado, pickled red onions, or a drizzle of hot sauce.

Variations

• Make it a vegetarian bowl by swapping the chicken for a can of drained and rinsed black beans or chickpeas. The beans add protein and fiber, and they absorb the dressing flavors wonderfully. You can also add grilled halloumi cheese for a salty, meaty texture. For a vegan version, use tofu or tempeh marinated in the same spice blend and grilled until golden.
• Try a Southwest twist by adding black beans, diced red bell pepper, chopped avocado, and a sprinkle of cumin. Replace the cilantro with fresh parsley if you're not a fan. The smoky paprika and lime already give it a Mexican-inspired profile, so this variation feels natural and delicious. You can also swap the cotija for shredded Monterey Jack cheese and serve warm.
• For a Mediterranean version, use grilled chicken seasoned with oregano, lemon zest, and garlic. Replace the corn with chopped sun-dried tomatoes and Kalamata olives. Use feta cheese instead of cotija, and add a handful of arugula for peppery freshness. The dressing can be made with Greek yogurt, lemon juice, and a touch of dill. This variation is bright, briny, and herbaceous.
• If you prefer a lighter, vinegar-based dressing, omit the mayo and sour cream. Instead, whisk together 3 tablespoons olive oil, 2 tablespoons apple cider vinegar or white wine vinegar, 1 teaspoon Dijon mustard, and the lime juice and zest. This vinaigrette-style dressing is tangy and lets the fresh flavors of cucumber and corn shine. It's also lower in calories and fat, perfect for a lighter meal.
• Protein swaps: Instead of chicken, use grilled shrimp, steak strips, or even canned tuna (drained and flaked). Shrimp cooks in just 2-3 minutes per side, making this an even faster meal. For a vegetarian protein, try crumbled tempeh or cubed extra-firm tofu pan-seared with the spice blend. Each protein brings a unique texture and flavor, so feel free to experiment based on what you have on hand.

Nutrition

• Calories385 kcal
• Total Fat22g
• Saturated Fat7g
• Cholesterol95mg
• Sodium620mg
• Total Carbohydrates18g
• Dietary Fiber3g
• Sugars7g
• Protein32g

Common Questions

This Street Corn Creamy Cucumber Chicken Salad is a quick dinner idea with grilled chicken, sweet corn, and a zesty creamy dressing. Perfect for easy weeknight dinners or high-protein meals.

Ingredients

• 1.5 lbs boneless skinless chicken breasts (about 2 large)
• 1 tbsp olive oil
• 1 tsp chili powder
• 1/2 tsp smoked paprika
• 1/2 tsp garlic powder
• 1/2 tsp salt
• 1/4 tsp black pepper
• 2 cups fresh or frozen sweet corn kernels (thawed if frozen)
• 1 large cucumber, diced (about 2 cups)
• 1/4 cup chopped fresh cilantro
• 2 green onions, sliced
• 1/3 cup mayonnaise
• 1/4 cup sour cream or Greek yogurt
• 2 tbsp fresh lime juice
• 1 tsp lime zest
• 1/2 tsp ground cumin
• 1/4 cup crumbled cotija cheese (optional)
• Lime wedges for serving

Instructions

Step 1

Start by prepping the chicken. Pat the chicken breasts dry with paper towels to remove excess moisture; this helps the seasoning stick and promotes a nice sear. In a small bowl, combine chili powder, smoked paprika, garlic powder, salt, and black pepper. Drizzle the olive oil over the chicken and rub it in evenly, then sprinkle the spice mixture all over both sides, pressing gently to adhere. Let the chicken rest at room temperature for about 10 minutes while you preheat your grill or grill pan to medium-high heat (about 400°F/200°C). The rest allows the seasoning to penetrate and the chicken to cook more evenly. If using a grill pan, brush it lightly with oil to prevent sticking.

Step 2

Grill the chicken for 5-7 minutes per side, depending on thickness. You’ll know it’s ready to flip when the chicken releases easily from the grates and has distinct grill marks. Use an instant-read thermometer to check for doneness: the internal temperature should reach 165°F (74°C) in the thickest part. Avoid overcooking, as chicken breasts can dry out quickly. Once done, transfer the chicken to a cutting board and let it rest for 5 minutes. Resting allows the juices to redistribute throughout the meat, ensuring every bite stays moist and tender. While the chicken rests, you can char the corn if you like: place the corn kernels in a dry skillet over high heat for 2-3 minutes, stirring occasionally, until they develop blackened spots and a smoky aroma.

Step 3

While the chicken and corn cool slightly, prepare the creamy dressing. In a medium bowl, whisk together the mayonnaise, sour cream (or Greek yogurt), fresh lime juice, lime zest, and ground cumin until smooth and well combined. Taste and adjust seasoning with a pinch of salt if needed. The dressing should be tangy, creamy, and slightly earthy from the cumin. For a thinner consistency, add a teaspoon of water or extra lime juice. Set aside.

Step 4

Dice the cucumber into small, uniform cubes (about 1/2-inch). If the cucumber has thick skin, you can peel it partially for a prettier presentation, but leaving the skin on adds color and nutrients. Slice the green onions thinly, and chop the cilantro. If using cotija cheese, crumble it finely. Once the chicken has rested, slice it against the grain into thin strips or bite-sized cubes. Cutting against the grain shortens the muscle fibers, making the chicken more tender to chew.

Step 5

In a large mixing bowl, combine the diced cucumber, corn kernels, sliced green onions, and most of the cilantro (reserve a little for garnish). Add the sliced chicken. Pour the dressing over the mixture and toss gently with a spatula until everything is evenly coated. Be careful not to overmix, as the cucumber can release water and make the salad watery. If you’re using cotija cheese, fold it in now or sprinkle it on top for a salty, creamy finish. Taste and adjust salt or lime juice as desired.

Step 6

To serve, spoon the salad onto a platter or into individual bowls. Garnish with the remaining cilantro, a few extra crumbles of cotija cheese, and a lime wedge on the side. For a complete meal, serve alongside warm tortillas, over a bed of lettuce, or with tortilla chips for scooping. The salad can be served immediately at room temperature or chilled for 30 minutes to let the flavors meld. Store leftovers in an airtight container in the refrigerator for up to 3 days.

For best results

• For the juiciest grilled chicken, bring the chicken to room temperature before cooking. Cold chicken seizes up on the hot grill, leading to uneven cooking and dryness. Also, resist the urge to press down on the chicken with a spatula while it grills; that squeezes out precious juices. Instead, let the heat do the work, and only flip once to develop a beautiful crust.
• Charring the corn is a game-changer for this salad. You can do it on the grill alongside the chicken, in a dry cast-iron skillet, or even under the broiler. The high heat caramelizes the natural sugars in the corn, adding a sweet, smoky depth that mimics authentic street corn. If using frozen corn, thaw and pat it dry first to avoid steaming.
• Cucumbers can release a lot of water, making the salad soggy if left to sit. To prevent this, dice the cucumber just before assembling, or salt the diced cucumber lightly and let it sit in a colander for 10 minutes, then pat dry. This draws out excess moisture and keeps the salad crisp even after a day in the fridge.
• The dressing is versatile and can be made ahead. Store it in a jar in the refrigerator for up to 5 days. If it thickens upon chilling, simply whisk in a splash of lime juice or water to restore its creamy consistency. For a lighter version, replace the mayonnaise with all Greek yogurt; the texture will be tangier but still delicious.
• To make this recipe truly quick, use leftover cooked chicken or a rotisserie chicken. Simply shred or chop the meat and skip the grilling step. You can also use canned or frozen corn that's been thawed and drained. The total prep time drops to under 15 minutes, perfect for busy weeknights.
• Cotija cheese is traditional for street corn, but it can be hard to find. Substitute feta cheese (crumbled) or Parmesan for a similar salty kick. For a dairy-free version, omit the cheese entirely or use a vegan feta alternative. The salad will still be packed with flavor from the smoky chicken and zesty dressing.
• This salad is excellent for meal prep. Keep the dressing separate and add it only when serving to maintain maximum crunch. The components (grilled chicken, corn, cucumber) can be stored in separate containers in the fridge for up to 4 days. Assemble individual portions for grab-and-go lunches.

Variations

• For a vegetarian version, swap the chicken for grilled halloumi cheese or extra-firm tofu. Halloumi holds its shape on the grill and provides a salty, meaty texture. Press and cube tofu, then marinate in the same spice blend and grill until charred. The salad becomes a hearty main dish or a substantial side.
• Add a smoky kick by incorporating chipotle peppers in adobo sauce. Finely mince one chipotle pepper and stir it into the dressing along with a teaspoon of the adobo sauce. This gives the salad a deep, smoky heat that pairs beautifully with the corn and lime. Adjust the amount to your spice tolerance.
• Turn this into a wrap or taco filling. Warm large flour tortillas or corn tortillas and fill with the salad, adding extra lettuce or avocado slices. Drizzle with extra dressing and fold up for a portable meal. This is a fantastic way to use leftovers or pack a picnic lunch.
• For a low-carb or keto-friendly meal, omit the corn and replace it with diced bell peppers or roasted cauliflower florets. The dressing is already low in carbs if you use full-fat sour cream and mayonnaise. Serve over a bed of mixed greens or in lettuce cups for a crunchy, satisfying dinner.
• Make it a pasta salad by adding cooked and cooled short pasta like rotini or farfalle. Increase the dressing by half to coat the pasta adequately. This stretches the dish further and makes it ideal for potlucks or backyard barbecues. The corn and cucumber add freshness, while the chicken provides protein.

Nutrition

• Calories425 kcal
• Total Fat24g
• Saturated Fat6g
• Cholesterol95mg
• Sodium680mg
• Total Carbohydrates18g
• Dietary Fiber3g
• Sugars6g
• Protein38g

Common Questions

This refreshing Street Corn Creamy Cucumber Chicken Salad combines juicy grilled chicken, sweet corn, and crunchy cucumbers in a zesty, creamy dressing. Ready in 30 minutes, it's a perfect easy…

Ingredients

• 1.5 lbs boneless skinless chicken breasts (about 2 large)
• 2 tablespoons olive oil, divided
• 1 teaspoon chili powder
• 1/2 teaspoon smoked paprika
• 1/2 teaspoon garlic powder
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 3 ears fresh sweet corn, husked (or 2 cups frozen corn, thawed)
• 1 large English cucumber, diced (about 2 cups)
• 1/2 cup crumbled cotija cheese (or feta)
• 1/4 cup chopped fresh cilantro
• 2 green onions, thinly sliced
• 1/2 cup Greek yogurt (plain, full-fat preferred)
• 3 tablespoons mayonnaise
• 2 tablespoons fresh lime juice (from 1 lime)
• 1 teaspoon lime zest
• 1 clove garlic, minced
• 1/2 teaspoon ground cumin
• Salt and pepper to taste

Instructions

Step 1

Start by preheating your grill or grill pan to medium-high heat (about 400°F). While it heats, prepare the chicken. Pat the chicken breasts dry with paper towels—this removes excess moisture and ensures a beautiful sear. In a small bowl, mix together chili powder, smoked paprika, garlic powder, salt, and pepper. Drizzle 1 tablespoon of olive oil over the chicken and rub it all over, then sprinkle the spice mixture evenly on both sides. Let the chicken rest at room temperature for 10 minutes; this allows the spices to penetrate and the chicken to cook more evenly. The smoky paprika adds a subtle depth that mimics the char from street corn, while chili powder brings gentle heat without overpowering.

Step 2

While the chicken rests, husk the fresh corn if using. Brush the corn with the remaining 1 tablespoon of olive oil. Place the corn on the grill alongside the chicken. Grill the chicken for 6-7 minutes per side, or until the internal temperature reaches 165°F and the juices run clear. Use an instant-read thermometer inserted into the thickest part for accuracy. For the corn, grill for about 10-12 minutes total, turning every 3-4 minutes, until kernels are charred in spots and bright yellow. The charring brings out the corn’s natural sweetness and adds that signature street corn smokiness. If using frozen corn, you can char it in a dry skillet over high heat for 5 minutes instead. Once done, transfer chicken to a cutting board and let rest for 5 minutes—this redistributes juices so the meat stays moist. Let the corn cool slightly.

Step 3

While the chicken and corn cool, prepare the dressing. In a medium bowl, combine Greek yogurt, mayonnaise, fresh lime juice, lime zest, minced garlic, ground cumin, and a pinch of salt and pepper. Whisk until smooth and creamy. The yogurt provides tang and creaminess with less fat than traditional mayo-based dressings, while the lime and cumin echo classic Mexican street corn flavors. Taste and adjust seasoning—you want it bright and zesty. Set aside. The dressing will thicken slightly as it sits, which is perfect for coating the salad.

Step 4

Now dice the cucumber. Use an English cucumber (also called hothouse cucumber) because it has thin skin and fewer seeds, making it ideal for salads without peeling. Cut it into 1/2-inch cubes for a satisfying crunch. Place the cubes in a large salad bowl. Once the corn is cool enough to handle, stand each ear on its end and slice the kernels off using a sharp knife. You should get about 2 cups of kernels. Add them to the bowl. Dice the rested chicken into bite-sized pieces (about 1/2-inch cubes) and add to the bowl. The chicken should be juicy and tender from the rest.

Step 5

Add the crumbled cotija cheese, chopped cilantro, and sliced green onions to the bowl. Pour the dressing over the top and toss gently but thoroughly until everything is evenly coated. The dressing should cling to each piece, but not pool at the bottom. Taste for seasoning and add more salt, pepper, or lime juice if needed. The salad can be served immediately at room temperature, or chilled for 30 minutes to let flavors meld. For serving, consider garnishing with extra cilantro, a sprinkle of cotija, and a wedge of lime. This salad is perfect on its own as a main dish, or alongside tortilla chips for scooping.

For best results

• For the juiciest grilled chicken, always let the meat rest at room temperature for 10-15 minutes before cooking. This prevents the proteins from seizing up when they hit the heat, resulting in a more tender bite. Additionally, never press down on the chicken with a spatula while grilling—you'll squeeze out the flavorful juices that keep the meat moist.
• If you don't have a grill, you can cook the chicken in a cast-iron skillet over medium-high heat. Heat 1 tablespoon of oil in the pan, then cook the chicken for 6-7 minutes per side until golden brown and cooked through. For the corn, char the kernels directly in the same skillet after removing the chicken; the residual oil and browned bits add extra flavor.
• Cotija cheese is a salty, crumbly Mexican cheese that mimics the flavor of traditional street corn. If you can't find it, feta cheese is an excellent substitute—it has a similar saltiness and crumbly texture, though it's slightly creamier. For a dairy-free version, omit the cheese or use a vegan feta alternative.
• To make this salad ahead of time, prepare all components separately: grill the chicken and corn, dice the cucumber, make the dressing, and store each in airtight containers in the refrigerator. When ready to serve, simply toss everything together. However, the salad is best enjoyed within 2 hours of assembling, as the cucumber will release water and the dressing may thin out over time.
• For a lower-calorie version, use nonfat Greek yogurt in place of the full-fat yogurt and mayonnaise. You can also replace half the mayo with extra yogurt. The dressing will be slightly less rich but still creamy and tangy. Alternatively, use a light mayonnaise to cut calories without sacrificing texture.
• If you prefer a spicier kick, add a minced jalapeño (seeds removed for less heat) to the dressing, or stir in 1-2 teaspoons of hot sauce (such as Cholula or Valentina) to taste. The heat pairs beautifully with the cool cucumber and sweet corn.
• To add extra crunch, toss in 1/2 cup of toasted pepitas (pumpkin seeds) or crushed tortilla chips just before serving. This adds texture and a nutty flavor that complements the street corn theme.

Variations

• Make it a vegetarian meal by omitting the chicken and adding a can of drained and rinsed black beans (about 1.5 cups) for protein. The beans will absorb the dressing beautifully and add fiber. You can also double the corn and cucumber for a heartier salad.
• For a smoky twist, replace the grilled chicken with 1.5 pounds of peeled and deveined shrimp. Season the shrimp with the same spice blend and grill for 2-3 minutes per side until pink and opaque. Shrimp cooks quickly and pairs wonderfully with the creamy dressing.
• Turn this into a wrap or lettuce cup filling by reducing the dressing slightly (so it's less wet) and spooning the mixture into large butter lettuce leaves or warm flour tortillas. Add some shredded romaine for extra crunch. This makes a great portable lunch or appetizer.
• If you're following a keto or low-carb diet, this salad is already low in carbs (about 15g net carbs per serving). For even fewer carbs, replace the corn with diced jicama or roasted cauliflower florets—both provide crunch and absorb flavors well. The dressing remains keto-friendly with full-fat ingredients.
• For a Mediterranean twist, swap the cotija for crumbled feta, replace the chili powder and cumin with dried oregano and a pinch of red pepper flakes, and add chopped Kalamata olives and diced red onion. The lime dressing works beautifully with these flavors.

Nutrition

• Calories420 kcal
• Total Fat22g
• Saturated Fat7g
• Cholesterol95mg
• Sodium680mg
• Total Carbohydrates18g
• Dietary Fiber3g
• Sugars7g
• Protein38g

Common Questions