Go Back

High Protein Chicken Street Corn Salad

A fresh, protein-packed chicken and corn salad with herbs and a creamy lime dressing inspired by street corn flavors.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Main Course, Salad
Cuisine: American, Mexican-Inspired
Calories: 292
Ingredients Equipment Method Notes

Ingredients
  

For the Chicken
  • 1 1/4 lb boneless skinless chicken breast
  • 1 tbsp olive oil
  • 1 tsp chili powder
  • 1/2 tsp garlic powder
  • 1/2 tsp smoked paprika
  • 1/2 tsp kosher salt
  • 1/4 tsp black pepper
For the Salad
  • 3 cups corn kernels fresh or frozen and thawed
  • 1/3 cup red onion finely chopped
  • 1/4 cup fresh cilantro chopped
  • 2 tbsp fresh parsley chopped
  • 1/4 cup cotija cheese crumbled
For the Dressing
  • 1/2 cup nonfat plain Greek yogurt
  • 2 tbsp reduced-fat mayonnaise
  • 2 tbsp fresh lime juice
  • 1 tsp lime zest
  • 1/2 tsp chili powder
  • 1/4 tsp kosher salt
  • 1 tbsp water optional, to thin dressing

Equipment

  • 1 Large skillet or grill pan for cooking chicken and charring corn
  • 1 large mixing bowl for assembling the salad
  • 1 Small bowl for whisking the dressing
  • 1 whisk for the dressing
  • 1 Cutting board for chopping the chicken and vegetables
  • 1 knife for prep

Method
 

Cook the Chicken
  1. Pat the chicken dry and toss with olive oil, chili powder, garlic powder, smoked paprika, kosher salt, and black pepper until evenly coated.
  2. Heat a large skillet or grill pan over medium-high heat. Cook the chicken for 5 to 7 minutes per side until browned, lightly charred, and cooked to an internal temperature of 165°F. Let rest for 5 minutes, then cut into bite-sized pieces.
Char the Corn and Make the Dressing
  1. Add the corn kernels to the hot pan and cook for 3 to 4 minutes, stirring occasionally, until lightly charred in spots.
  2. In a small bowl, whisk together the Greek yogurt, reduced-fat mayonnaise, lime juice, lime zest, chili powder, and kosher salt. Add water if needed to thin the dressing.
Assemble the Salad
  1. In a large mixing bowl, combine the charred corn, red onion, cilantro, parsley, and cotija cheese.
  2. Add the chopped chicken and drizzle the dressing over the salad. Toss gently to combine.
  3. Taste and adjust with extra lime juice or salt if needed, then serve warm or chilled.

Notes

Pat thawed frozen corn dry before charring so it browns better. Let the chicken rest before chopping to keep it juicy. For meal prep, store the dressing separately and toss just before serving.