High Protein Chicken Street Corn Salad

If you’re looking for a protein-packed side or light meal that bursts with bold flavor, look no further than the High Protein Chicken Street Corn Salad!

It’s incredibly easy to prepare, which makes it a go-to option for busy weeknights when you want something satisfying without the fuss.

Did you know that elote, Mexican street corn, is traditionally charred and finished with lime, chili, and cotija cheese? You can capture that same bold flavor in a scoopable chicken salad, and it pairs well with other high protein rice bowls you may already enjoy.

Let’s dive into the ingredients, preparation, and some tips to make this dish truly shine!

Ingredients for High Protein Chicken Street Corn Salad

To create the perfect High Protein Chicken Street Corn Salad, you’ll need the following ingredients:

Essential Ingredients

• 2 cups cooked chicken breast, diced into bite-size pieces (rotisserie chicken works well too)
• 3 cups corn, fresh, frozen, or canned
• 1/2 cup red onion, finely diced
• 1/2 cup crumbled cotija cheese for that classic salty kick
• 1/2 cup fresh cilantro, chopped
• 1 jalapeño, seeded and minced
• 1/2 cup plain non-fat Greek yogurt for creaminess and extra protein
• 1/4 cup light mayonnaise
• 2 tablespoons fresh lime juice (about 1 lime)
• 1 teaspoon chili powder
• 1/2 teaspoon ground cumin
• 1/4 teaspoon garlic powder
• Salt and pepper, to taste

Optional Ingredients

• Garnishes lime wedges, extra cilantro, or a light dusting of chili powder
• Crunch crushed tortilla chips for topping
• Extra heat thinly sliced jalapeño rounds for spice lovers

How to Prepare the Corn and Mix-ins

Start with the corn, then get your remaining ingredients ready while it cooks:

1. Char the Corn: Heat a large skillet over medium-high heat, add the corn in a single layer, and cook for 4-5 minutes, stirring occasionally, until lightly charred. Frozen corn may need 5-6 minutes, while canned corn should be drained and patted dry first.
2. Cool the Corn: Transfer the corn to a large bowl and let it cool for about 5 minutes.
3. Prep the Mix-ins: Dice the chicken into bite-size pieces, finely dice the red onion, mince the jalapeño, and chop the cilantro.

Making the Creamy Lime Dressing

While the corn cools, whisk together the dressing:

1. Combine the Base: In a small bowl, whisk the Greek yogurt and light mayonnaise until smooth.
2. Add the Seasonings: Stir in the lime juice, chili powder, cumin, garlic powder, and a pinch of salt and pepper until fully combined.

Assembly: Bringing It All Together

Once the corn has cooled and the dressing is ready, it’s time to assemble your salad!

1. Combine the Base Ingredients: Add the diced chicken, red onion, and jalapeño to the bowl with the corn and stir to combine.
2. Toss in the Dressing: Pour the creamy lime dressing over the mixture and toss until every bite is coated.
3. Fold in the Cheese and Cilantro: Gently mix in the cotija and most of the cilantro, saving a little for garnish.
4. Season and Serve: Taste the salad, adjust with extra salt, pepper, or lime juice, then top with the remaining cilantro and serve right away.

Serving Suggestions

This salad shines alongside grilled fajitas, tortilla chips, or a crisp side of Japanese cucumber salad for a refreshing contrast.

For drinks, pair it with sparkling lime water, iced hibiscus tea, or a light Mexican lager served with a fresh lime wedge.

Conclusion

In just 20 minutes, you’ve created a vibrant, protein-rich salad that brings the flavors of Mexican street corn to your table.

It’s a satisfying choice for busy weeknight dinners, backyard gatherings, or packing lunches for the week.

Don’t hesitate to get creative with your toppings and ingredients, because there’s no limit to how you can customize this recipe!

Try it today and experience the deliciousness for yourself!

Recipe FAQ’s

Can I use rotisserie chicken instead of cooked chicken breast?

Yes, rotisserie chicken is a convenient swap and works beautifully in this salad. Remove the skin and dice the meat before mixing it in.

Can I use frozen or canned corn?

Absolutely, both work well with this recipe. Cook frozen corn until heated through, and drain and pat canned corn dry before adding it to the bowl.

How long does this salad keep in the fridge?

Store it in an airtight container in the refrigerator for up to 3 days. Stir before serving, since the dressing may thicken slightly as it sits.

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