introduction
There’s something special about the way grilled chicken and sweet corn come together in a dish that takes me straight back to summer barbecues. I remember sitting outdoors, soaking up the sun, enjoying the laughter of family and friends. This High Protein Chicken Street Corn Salad captures that joyful essence, making it perfect for both lively gatherings and quiet dinners at home. You’ll find layers of flavors and textures working harmoniously, from the crispness of fresh vegetables to the creamy dressing that ties it all together. It’s not just a compelling salad; it’s a celebration of good food and good times.
why make this recipe
This recipe is a great way to enjoy a nutritious and satisfying meal without spending too much time in the kitchen. High in protein, the chicken boosts your energy, while the corn adds a sweet crunch. The fresh herbs and spices give the salad a zesty twist that is both refreshing and comforting. Plus, it’s versatile—perfect as a main dish or a side. You will love how easy it is to make and how delicious it is for any occasion.
how to make High Protein Chicken Street Corn Salad
Ingredients
- 2 cups cooked chicken breast, diced
- 3 cups corn (fresh, frozen, or canned)
- 1/2 cup red onion, finely diced
- 1/2 cup crumbled cotija cheese
- 1/2 cup fresh cilantro, chopped
- 1 jalapeño, seeded and minced
- 1/2 cup plain non-fat Greek yogurt
- 1/4 cup light mayonnaise
- 2 tablespoons fresh lime juice
- 1 teaspoon chili powder
- 1/2 teaspoon ground cumin
- 1/4 teaspoon garlic powder
- Salt and pepper, to taste
Directions
- In a small bowl, whisk together the Greek yogurt, light mayonnaise, fresh lime juice, chili powder, cumin, garlic powder, salt, and pepper until smooth.
- In a large mixing bowl, combine the diced chicken, corn, finely diced red onion, crumbled cotija cheese, chopped cilantro, and minced jalapeño.
- Pour the dressing over the chicken mixture and gently toss until everything is well coated.
- Taste and adjust with additional salt, pepper, or lime juice if needed.
- Cover the bowl and refrigerate for at least 30 minutes to allow the flavors to meld.
- Stir once before serving and garnish with extra cotija cheese and chopped cilantro, if desired.
how to serve High Protein Chicken Street Corn Salad
Serve this salad chilled or at room temperature. It works well on its own but is also fantastic as a side dish to grilled meats or tacos. You can present it in a large bowl, allowing everyone to serve themselves, or plate it individually for a more formal setting.
how to store High Protein Chicken Street Corn Salad
To store leftovers, place them in an airtight container and keep them in the refrigerator. The salad will last for up to 3 days. Before serving the leftovers, give it a gentle stir and taste to see if it needs any extra lime juice or seasoning.
tips to make High Protein Chicken Street Corn Salad
- If using fresh corn, grill it for a few minutes before cutting it off the cob for an extra smoky flavor.
- For more protein, add black beans or chickpeas to the salad.
- Feel free to adjust the spice level by adding more or less jalapeño.
variation
You can customize this salad by adding other veggies like bell peppers or avocado. For a creamier texture, you could increase the amount of Greek yogurt or mayonnaise.
FAQs
Can I use rotisserie chicken for this salad?
Yes! Rotisserie chicken is a great time-saver and adds extra flavor.
Is this salad suitable for meal prep?
Absolutely! It stores well and keeps its taste for a few days, making it perfect for meal prep.
Can I make this salad without dairy?
Yes! You can substitute the cotija cheese with a dairy-free alternative and use vegan mayo and yogurt for the dressing.
Print
High Protein Chicken Street Corn Salad
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Diet: High Protein
Description
A fresh and flavorful salad combining grilled chicken and sweet corn, perfect for summer gatherings or quiet dinners.
Ingredients
- 2 cups cooked chicken breast, diced
- 3 cups corn (fresh, frozen, or canned)
- 1/2 cup red onion, finely diced
- 1/2 cup crumbled cotija cheese
- 1/2 cup fresh cilantro, chopped
- 1 jalapeño, seeded and minced
- 1/2 cup plain non-fat Greek yogurt
- 1/4 cup light mayonnaise
- 2 tablespoons fresh lime juice
- 1 teaspoon chili powder
- 1/2 teaspoon ground cumin
- 1/4 teaspoon garlic powder
- Salt and pepper, to taste
Instructions
- Whisk together the Greek yogurt, light mayonnaise, fresh lime juice, chili powder, cumin, garlic powder, salt, and pepper in a small bowl until smooth.
- Combine the diced chicken, corn, finely diced red onion, crumbled cotija cheese, chopped cilantro, and minced jalapeño in a large mixing bowl.
- Pour the dressing over the chicken mixture and gently toss until everything is well coated.
- Taste and adjust with additional salt, pepper, or lime juice if needed.
- Cover the bowl and refrigerate for at least 30 minutes to allow the flavors to meld.
- Stir once before serving and garnish with extra cotija cheese and chopped cilantro, if desired.
Notes
For an extra smoky flavor, grill fresh corn before cutting it off the cob. Adjust spice level with jalapeño according to preference.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: Mixing
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 70mg