Start by dicing your cooked chicken into bite-sized pieces and placing them in a large mixing bowl. Next, add 1 cup of sweet corn; if using canned corn, ensure it’s well-drained. Dice 1 large cucumber, removing any seeds if necessary, and finely chop ½ cup of red onion. Combine all these fresh ingredients in the bowl, mixing them gently to create a colorful foundation for your salad.

In a separate medium bowl, mix together ½ cup of mayonnaise and 2 tablespoons of Greek yogurt for a creamy texture. Add 1 tablespoon of fresh lime juice to incorporate brightness and tang into your dressing. Then, stir in 1 tablespoon of chopped cilantro and 1 teaspoon of smoked paprika, along with salt and black pepper to taste. Whisk everything together until the dressing is smooth and well combined.

Pour the creamy dressing over the salad ingredients in the large bowl. Using a spatula, gently fold the dressing into the chicken, corn, cucumber, and onion mixture until everything is thoroughly coated.

After mixing, cover the salad bowl with plastic wrap or a lid, and place it in the refrigerator. Let it chill for at least 15 to 30 minutes.

Once chilled, give the salad a gentle stir, then transfer it to a serving dish. Optionally, crumble some feta cheese on top for extra flavor.