Begin by dicing the grilled or roasted chicken into bite-sized pieces, about ½ inch thick, and set them aside. Next, slice the large cucumber into thin rounds or half-moons for extra crunch.

In a medium-sized mixing bowl, combine ½ cup of mayonnaise and 2 tablespoons of Greek yogurt. Add 1 tablespoon of fresh lime juice, 1 teaspoon of smoked paprika, and salt and pepper to taste. Whisk until smooth and creamy.

In a large mixing bowl, add the prepped chicken, sweet corn, sliced cucumbers, chopped red onion, and cilantro. Pour the creamy dressing over the mixture and gently fold together using a spatula.

If desired, garnish your salad with crumbled feta cheese. Chill in the refrigerator for at least 15 minutes before serving.