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A vibrant bowl of chicken street corn salad with charred corn, cotija cheese, and fresh cilantro.

High Protein Chicken Street Corn Salad Bowl

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Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings: 4 servings
Calories: 445
Ingredients Method

Ingredients
  

  • 1.5 lbs boneless skinless chicken breast, cubed
  • 2 cups corn kernels, fresh or frozen
  • 0.5 cup plain non-fat Greek yogurt
  • 0.25 cup light mayonnaise
  • 0.5 cup cotija cheese, crumbled
  • 0.25 cup fresh cilantro, finely chopped
  • 0.5 medium red onion, finely diced
  • 1 medium jalape ño, seeded and minced
  • 2 tablespoons fresh lime juice
  • 1 teaspoon chili powder
  • 1 teaspoon smoked paprika
  • 0.5 teaspoon garlic powder
  • 0.5 teaspoon kosher salt
  • 0.25 teaspoon black pepper
  • 1 tablespoon olive oil

Method
 

  1. Season the chicken cubes with half of the chili powder, smoked paprika, salt, and pepper.
  2. Heat olive oil in a large skillet over medium-high heat and cook chicken until internal temperature reaches 165 degrees Fahrenheit, approximately 8-10 minutes. Remove and set aside.
  3. In the same skillet, add the corn kernels and cook undisturbed for 2-3 minutes until charred, then toss and cook for another 2 minutes.
  4. In a large mixing bowl, whisk together the Greek yogurt, light mayonnaise, lime juice, garlic powder, and the remaining chili powder and paprika.
  5. Add the cooked chicken, charred corn, red onion, jalapeño, and cilantro to the dressing bowl.
  6. Toss all ingredients until evenly coated.
  7. Gently fold in the crumbled cotija cheese.
  8. Serve immediately or refrigerate for up to 3 days.