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Healthy High Protein Chicken Street Corn Salad

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A quick, easy, and protein-packed chicken street corn salad featuring smoky charred corn, tender chicken, fresh veggies, and a creamy lime dressing. Perfect for busy weeknights or meal prep.

Ingredients

Scale
  • 2 large boneless, skinless chicken breasts (about 1 pound / 450 grams), trimmed and pounded slightly
  • 3 cups fresh corn kernels (from about 3 ears) or frozen corn, thawed
  • 1 small red bell pepper, finely diced
  • 1/2 red onion, finely chopped
  • 1 jalapeño, seeded and minced (adjust for heat preference)
  • 1/4 cup chopped fresh cilantro
  • 1/3 cup plain Greek yogurt
  • 2 tablespoons mayonnaise (light mayo or extra yogurt for lighter version)
  • Juice of 1 lime (about 2 tablespoons)
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon chili powder
  • 1/4 teaspoon ground cumin
  • Salt and freshly ground black pepper, to taste
  • 1/3 cup crumbled cotija cheese or feta
  • 1 tablespoon olive oil
  • Optional pinch of cayenne pepper
  • Optional: toasted pepitas or chopped roasted peanuts for crunch

Instructions

  1. Pat chicken breasts dry and season both sides with salt, pepper, half of the smoked paprika, and a touch of olive oil. Let rest for 5-10 minutes.
  2. Heat a skillet over medium-high heat and add 1 tablespoon olive oil. Cook chicken for 5-6 minutes per side until internal temperature reaches 165°F (74°C). Remove and rest for 5 minutes, then slice into bite-sized pieces.
  3. In the same pan, add corn kernels and cook over medium-high heat, stirring occasionally, until golden brown spots and char appear, about 6-8 minutes.
  4. While corn chars, finely dice red bell pepper, chop red onion, seed and mince jalapeño, and roughly chop cilantro.
  5. Whisk together Greek yogurt, mayonnaise, lime juice, remaining smoked paprika, chili powder, cumin, salt, and pepper until smooth. Adjust seasoning to taste.
  6. In a large bowl, combine charred corn, diced veggies, and sliced chicken. Pour dressing over and toss gently to coat evenly.
  7. Sprinkle crumbled cotija or feta cheese and chopped cilantro on top. Add a pinch of cayenne if desired.
  8. Serve warm or at room temperature. Store leftovers in an airtight container in the fridge for up to 3 days and toss gently before serving.

Notes

Resting the chicken after cooking is key to juicy meat. Don’t rush the charring of corn to develop smoky flavor. Use fresh lime juice for best taste. For dairy-free, substitute Greek yogurt and mayo with plant-based alternatives and omit or replace cheese.

Nutrition

Keywords: chicken street corn salad, high protein salad, healthy chicken salad, quick dinner, meal prep salad, smoky corn salad

Find it online: https://larameals.com/healthy-high-protein-chicken-street-corn-salad-recipe-easy-perfect-meal-idea/