This chicken corn salad is a true classic, but I have added a few little tricks to make it easy to digest even for those over 75 and to support artery health.

This dish fits perfectly into your diet: the protein in the chicken and the fiber in the corn are filling but do not burden your stomach, helping you wake up fresh and rested the next day.

🥗 The “Heart-Friendly” Chicken Corn Salad
You can also make this salad with leftover roasted chicken, thus avoiding food waste.

Ingredients:
250 g boiled or roasted chicken breast (cut into small cubes).
1 can (or cooked) sweet corn (rinsed thoroughly to remove excess sugar and salt).
1 small onion or leek (thinly sliced ​​– the sulfur compounds in onions clean the arteries).
2-3 cucumbers (diced).
For the dressing: 2 tablespoons of Greek yogurt (instead of mayonnaise, for easier digestion), 1 teaspoon of mustard and a few drops of lemon juice.
The secret spice: A pinch of ground cloves or fresh dill (helps prevent bloating).
🥣 Easy to make


Preparation: In a large bowl, mix together the chicken, corn, onion and cucumber.
Dressing: In a small bowl, mix the yogurt, mustard and lemon juice until smooth. You can also use a little apple cider vinegar here, which we use in our breakfast routine, because it helps stabilize blood sugar levels.
Assembly: Pour the dressing over the salad and gently toss to combine.
Resting: Let it sit in the refrigerator for at least 30 minutes to allow the flavors to meld.
✨ Why is this a great choice for you?
Digestion (Darmreinigung): The corn husk is full of fiber, which “sweeps” the intestinal walls, supporting gentle bowel cleansing.


Circulation: If you add a little garlic, the dressing will further improve the elasticity of the blood vessels and blood circulation in the legs.
Practical: It does not require standing at the stove for a long time, so it is gentle on your joints and back.
💡 A special serving idea
Remember your favorite “Healthy Avocado Bread”? This chicken corn salad would be a delicious topping on a slice of whole grain toast with a slice or two of avocado. The healthy fats in the avocado help absorb the vitamins in the salad.

And if you have some leftover cranberry puree, try mixing a teaspoon into the dressing—the fruit acids help digest the meat and provide extra antioxidants to protect your blood vessel walls.

Would you like me to recommend a warm, filling dinner option that you can make from this salad in just 5 minutes?