High Protein Chicken Street Corn Salad
A delicious and nutritious salad packed with protein, featuring grilled chicken, corn, and a creamy dressing.
Ingredients
Main Ingredients
- 2 cups cooked chicken breast, diced Use leftover chicken for convenience.
- 3 cups corn Fresh, frozen, or canned. Ensure frozen corn is thawed.
- 1/2 cup red onion, finely diced Add to taste.
- 1/2 cup crumbled cotija cheese Can substitute with feta or cheddar.
- 1/2 cup fresh cilantro, chopped Use fresh for the best flavor.
- 1 piece jalapeño, seeded and minced Adjust according to spice preference.
Dressing Ingredients
- 1/2 cup plain non-fat Greek yogurt Can substitute with sour cream.
- 1/4 cup light mayonnaise For a creamy texture.
- 2 tablespoons fresh lime juice Adjust to taste.
- 1 teaspoon chili powder Adds a nice kick.
- 1/2 teaspoon ground cumin
- 1/4 teaspoon garlic powder
- Salt and pepper, to taste For seasoning.
Instructions
Preparation
- In a small bowl, whisk together the Greek yogurt, light mayonnaise, fresh lime juice, chili powder, cumin, garlic powder, salt, and pepper until smooth.
- In a large mixing bowl, combine the diced chicken, corn, finely diced red onion, crumbled cotija cheese, chopped cilantro, and minced jalapeño.
- Pour the dressing over the chicken mixture and gently toss until everything is well coated.
- Taste and adjust with additional salt, pepper, or lime juice if needed.
- Cover the bowl and refrigerate for at least 30 minutes to allow the flavors to meld.
- Stir once before serving and garnish with extra cotija cheese and chopped cilantro if desired.
Notes
Store salad in an airtight container in the refrigerator; best consumed within 2 to 3 days. Can't freeze due to texture changes. Stir leftovers and add fresh lime juice or spices to refresh flavor.