This High Protein Chicken Street Corn Salad Is Your New Obsession

Too hot to spend all day in the kitchen? This Chicken Street Corn Salad is the refreshing summer meal you have been waiting for.

It delivers all those smoky, creamy elote vibes without the heavy calorie count. You get juicy chicken and charred corn in every single bite. It is bold, fresh, and totally addictive.

Why This Chicken Street Corn Salad Is a Winner

This recipe is a total game-changer for your healthy reset. It packs a massive protein punch to keep you full for hours. Most street corn is loaded with heavy mayo. We swapped that for creamy Greek yogurt to keep it light.

It is also the ultimate meal prep solution for busy weeks. The flavors actually get better as it sits in the fridge. You can whip this up in just 35 minutes flat. Your future self will definitely thank you for this one.

Simple Method

Making this salad is incredibly straightforward and stress-free. You just sear the chicken until it is golden and juicy. While it rests, you whisk together the zesty lime dressing. Everything gets tossed in one big bowl for easy cleanup.

Ingredients You’ll Need

We are using fresh, vibrant ingredients that scream summer. Most of these are likely already in your kitchen right now.

• 2 lbs boneless skinless chicken breasts
• 3 cups roasted corn kernels
• 1/2 cup plain non-fat Greek yogurt
• 2 tbsp light mayonnaise
• 1/4 cup crumbled cotija cheese
• 1/4 cup chopped fresh cilantro
• 1 tsp chili powder
• 1 tsp smoked paprika
• 1 lime, juiced
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 tbsp olive oil
• 1/2 red onion, finely diced
• 1 jalapeño, seeded and minced

Step-by-Step

1. Season chicken breasts with salt, pepper, and 1/2 tsp of smoked paprika.
2. Heat olive oil in a skillet over medium-high heat.
3. Cook chicken for 6-7 minutes per side until it reaches 165°F.
4. Remove chicken from heat and let it rest for 5 minutes.
5. Dice the rested chicken into 1/2 inch cubes.
6. In a large bowl, combine Greek yogurt, mayonnaise, lime juice, and spices.
7. Whisk the dressing until it is smooth and creamy.
8. Fold in the corn, chicken, onion, jalapeño, and cilantro.
9. Mix thoroughly until all ingredients are evenly coated.
10. Garnish with crumbled cotija cheese before serving.

Best Ways to Enjoy It

This Chicken Street Corn Salad is amazing on its own. You can also serve it inside warm corn tortillas for tacos. It works perfectly as a high-protein dip with baked tortilla chips. Pair it with a cold lime seltzer for the ultimate summer lunch.

Keep It Fresh

Store your leftovers in an airtight container in the fridge. It stays fresh and delicious for up to four days. Do not freeze this salad as the yogurt dressing will separate. Give it a quick stir before eating to redistribute the lime juice. It is the perfect grab-and-go meal.

Tips for Best Results

• Use frozen roasted corn to save time on busy weeknights.
• Let the chicken rest so the juices stay inside the meat.
• Dice the red onion very small for the best texture.
• Adjust the jalapeño amount to control the heat level.
• Use fresh lime juice rather than the bottled stuff.
• Make the dressing in the serving bowl to save dishes.
• Double the recipe if you are feeding a big crowd.

Ways to Switch It Up

• Swap the chicken for grilled shrimp for a seafood twist.
• Add black beans for extra fiber and texture.
• Use feta cheese if you cannot find cotija at the store.
• Stir in some diced avocado right before serving.
• Add a handful of shredded kale for a crunchier base.

FAQs

Can I use canned corn for this?

Yes, but make sure to drain it very well first. You can char it in a pan for better flavor.

Is this salad spicy?

It has a mild kick from the jalapeño and chili powder. Remove the jalapeño seeds to keep it very mild.

Can I make this ahead of time?

Absolutely, it is actually better after an hour in the fridge. The flavors have more time to meld together.

Trust me, this will be your new favorite way to eat chicken. It is fast, fresh, and seriously delicious!

— Jasmine

High Protein Chicken Street Corn Salad

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 15 minutes mins

Total Time 35 minutes mins

Servings: 4 servings

Calories: 380

Ingredients Method

Ingredients

  

• 2 lbs boneless skinless chicken breasts
• 3 cups roasted corn kernels
• 1/2 cup plain non-fat Greek yogurt
• 2 tbsp light mayonnaise
• 1/4 cup crumbled cotija cheese
• 1/4 cup chopped fresh cilantro
• 1 tsp chili powder
• 1 tsp smoked paprika
• 1 lime , juiced
• 1/2 tsp sal t
• 1/4 tsp black pepper
• 1 tbsp olive oil
• 1/2 red onion , finely diced
• 1 jalape ño, seeded and minced

Method

 

1. Season chicken breasts with salt, pepper, and 1/2 tsp of smoked paprika.
2. Heat olive oil in a skillet over medium-high heat and cook chicken for 6-7 minutes per side until internal temperature reaches 165°F.
3. Remove chicken from heat, allow to rest for 5 minutes, and dice into 1/2 inch cubes.
4. In a large bowl, combine Greek yogurt, mayonnaise, lime juice, chili powder, and remaining paprika to create the dressing.
5. Fold in the roasted corn, diced chicken, red onion, jalapeño, and cilantro.
6. Mix thoroughly until all ingredients are evenly coated.
7. Garnish with crumbled cotija cheese before serving.