Description
This Creamy High Protein Chicken Street Corn Salad is a fresh, flavorful meal packed with lean chicken, sweet corn, crisp vegetables, and a creamy Greek yogurt dressing. It’s perfect for lunch, dinner, meal prep, or a healthy side dish that satisfies without being heavy.
Ingredients
- 2 boneless, skinless chicken breasts
- 3 tablespoons olive oil
- Juice of 1½ limes
- 1 teaspoon chili powder
- ½ teaspoon smoked paprika
- 1 garlic clove, minced
- Salt, to taste
- Black pepper, to taste
- 2 ears fresh corn or 1½ cups frozen corn
- 1 teaspoon ground cumin
- Pinch of cayenne pepper (optional)
- 1 tablespoon chopped fresh cilantro
- 1 cup cherry tomatoes, halved
- ½ red onion, finely diced
- 1 bell pepper, chopped
- 2 cups romaine lettuce or spinach
- ½ cup plain Greek yogurt
Instructions
- Coat the chicken with olive oil, lime juice, chili powder, smoked paprika, garlic, salt, and pepper.
- Let the chicken marinate for a few minutes.
- Grill the chicken for 6–7 minutes per side until fully cooked.
- Shred the cooked chicken into bite-sized pieces.
- Grill or microwave the corn until tender.
- Cut the kernels from the cob if using fresh corn.
- Whisk together Greek yogurt, lime juice, olive oil, cumin, and cayenne until smooth.
- Add the chicken, corn, cilantro, tomatoes, onion, bell pepper, and lettuce to a large bowl.
- Pour the dressing over the salad.
- Toss until evenly coated.
- Refrigerate for at least 30 minutes before serving.
Notes
- Serve chilled for the best flavor.
- Pair with tortilla chips, avocado slices, or warm tortillas.
- Garnish with extra cilantro and fresh lime wedges.
- Store leftovers in an airtight container for up to 3 days.
- Keep the dressing separate if making ahead for meal prep.
- Do not freeze, as the vegetables and yogurt dressing lose their texture.
- Stir before serving if the dressing settles.