Description
This High-Protein Chicken Street Corn Salad is a fresh, flavor-packed meal made with chili-lime grilled chicken, smoky charred corn, crisp veggies, and a creamy Greek yogurt dressing. It’s satisfying, easy to prep, and perfect for busy weeknights or healthy meal prep lunches.
Ingredients
Scale
For the Chicken:
- 2 boneless, skinless chicken breasts
- 1 tbsp olive oil
- Juice of 1 lime
- 1 tsp chili powder
- ½ tsp smoked paprika
- 1 clove garlic, minced
- Salt and pepper to taste
For the Street Corn:
- 2 ears fresh corn or 1½ cups frozen corn
- 1 tsp olive oil
- ½ tsp cumin
- Pinch of cayenne pepper
- 1 tbsp chopped cilantro
- Squeeze of lime juice
For the Salad Base:
- 2 cups romaine lettuce or spinach
- 1 cup cherry tomatoes, halved
- ½ red onion, finely diced
- 1 bell pepper, chopped
For the Greek Yogurt Dressing:
- ½ cup plain Greek yogurt
- Juice of ½ lime
- 1 tbsp olive oil
- 1 tsp honey (optional)
- Salt, pepper, and garlic powder to taste
Toppings:
- ¼–½ cup crumbled cotija or feta cheese
- Fresh cilantro or parsley
- Lime wedges
Instructions
- In a bowl, whisk olive oil, lime juice, chili powder, smoked paprika, garlic, salt, and pepper. Coat chicken and marinate 20–30 minutes.
- Heat grill or grill pan over medium-high heat. Cook chicken 5–6 minutes per side until internal temperature reaches 165°F. Let rest, then slice.
- Brush corn with olive oil and grill 8–10 minutes until lightly charred. Cut kernels off the cob. (If using frozen corn, sauté in a hot skillet until golden and slightly charred.)
- Toss corn with cumin, cayenne, cilantro, and lime juice.
- In a small bowl, whisk Greek yogurt, lime juice, olive oil, honey, salt, pepper, and garlic powder until smooth.
- Divide lettuce between bowls. Top with sliced chicken, corn mixture, tomatoes, onion, and bell pepper.
- Drizzle with dressing, sprinkle with cheese and herbs, and serve with lime wedges.
Notes
- For meal prep, store chicken, corn, dressing, and veggies separately for up to 3 days.
- Add diced jalapeño for extra heat.
- Swap chicken for shrimp or black beans for variation.
- Thin dressing with a splash of water if needed.
- Prep Time: 30 minutes (includes marinating)
- Cook Time: 20 minutes
- Category: Dinner
- Method: Grilling
- Cuisine: Mexican-Inspired, American
Nutrition
- Serving Size: 1 bowl (¼ recipe)
- Calories: 420 kcal
- Sugar: 8 g
- Sodium: 520 mg
- Fat: 20 g
- Saturated Fat: 6 g
- Unsaturated Fat: 13 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 4 g
- Protein: 28 g
- Cholesterol: 95 mg