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–+ servings
High Protein Chicken Street Corn Salad

High Protein Chicken Street Corn Salad That Refreshes Your Day

This High Protein Chicken Street Corn Salad is a colorful, healthy dish that combines grilled chicken, sweet corn, and a creamy dressing for a refreshing meal.
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Prep Time 15 minutes
Cook Time 15 minutes
Chill Time 30 minutes
Total Time 1 hour
Servings: 4 bowls
Course: Salad
Cuisine: American
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Salad
  • 2 pieces Boneless, Skinless Chicken Breasts Substitute with grilled tofu for a vegetarian option.
  • 2 ears Fresh Corn Or 1½ cups frozen corn; should be cooked until tender.
  • 2 cups Romaine Lettuce or Spinach Mix and match based on personal preference.
  • 1 cup Cherry Tomatoes Halved; can substitute with diced bell peppers.
  • 0.25 cups Red Onion Finely diced; modify amount to preference.
  • 1 piece Bell Pepper Chopped; use any color.
  • 0.25 cups Cilantro Chopped; can be omitted.
For the Dressing
  • 0.5 cups Plain Greek Yogurt Can substitute with low-fat sour cream.
  • 2 tablespoons Lime Juice Freshly squeezed.
  • 2 tablespoons Olive Oil Use extra virgin for richer taste.
  • 1 teaspoon Cumin
  • 1 teaspoon Chili Powder Adjust according to spice preference.
  • 0.5 teaspoon Smoked Paprika
  • 2 cloves Garlic Minced; can be omitted.
  • 1 teaspoon Salt Adjust to taste.
  • 1 teaspoon Pepper Adjust to taste.
  • 0.25 teaspoon Cayenne Pepper Optional pinch.

Equipment

  • Grill
  • Mixing Bowl
  • Salad Bowl
  • Grill pan

Method
 

Preparation
  1. Start by seasoning the boneless, skinless chicken breasts with olive oil, lime juice, chili powder, smoked paprika, minced garlic, salt, and pepper. Allow to marinate for about 15 minutes.
  2. Preheat your grill to medium heat. Grill the marinated chicken for 6-7 minutes on each side, or until fully cooked. Shred the chicken into bite-sized pieces.
  3. If using fresh corn, grill it alongside the chicken for about 3-5 minutes. If using frozen corn, microwave according to the package instructions. Once cooked, cool and slice kernels off the cob.
  4. In a mixing bowl, whisk together the Greek yogurt, lime juice, olive oil, cumin, and cayenne pepper until smooth.
  5. In a large salad bowl, combine shredded chicken, grilled corn, chopped cilantro, cherry tomatoes, red onion, and bell pepper. Add romaine or spinach, then drizzle with dressing and toss.
  6. Cover and chill the salad in the refrigerator for at least 30 minutes before serving.

Nutrition

Serving: 1bowlCalories: 350kcalCarbohydrates: 30gProtein: 30gFat: 15gSaturated Fat: 3gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gCholesterol: 75mgSodium: 600mgPotassium: 750mgFiber: 5gSugar: 6gVitamin A: 1500IUVitamin C: 25mgCalcium: 80mgIron: 2mg

Notes

For best results, use fresh ingredients and allow the salad to chill before serving to enhance flavors.

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