High-Protein Chicken Street Corn Salad
This salad features tender chicken and fresh street corn mixed with a variety of vegetables, topped with a creamy Greek yogurt dressing.
Equipment
- Skillet
- Mixing bowl
Ingredients
For the Chicken
- 2 pieces boneless, skinless chicken breasts
- 1 tablespoon olive oil
- 1 lime Juice of
- 1 teaspoon chili powder
- ½ teaspoon 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 teaspoon olive oil
- ½ teaspoon cumin
- Pinch of cayenne pepper
- 1 tablespoon chopped cilantro
- Squeeze of lime juice
For the Salad Base
- 2 cups romaine lettuce or spinach
- 1 cup cherry tomatoes, halved
- ½ medium red onion, finely diced
- 1 medium bell pepper, chopped
For the Greek Yogurt Dressing
- ½ cup plain Greek yogurt
- ½ lime Juice of
- 1 tablespoon olive oil
- 1 teaspoon 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 skillet, heat olive oil and cook the chicken breasts until fully cooked, about 6-7 minutes on each side. Season with lime juice, chili powder, smoked paprika, minced garlic, salt, and pepper.
- In the same skillet, add corn and cook with olive oil, cumin, and cayenne pepper for about 5 minutes. Add chopped cilantro and lime juice before removing from heat.
- In a large mixing bowl, combine romaine or spinach, cherry tomatoes, red onion, and bell pepper.
- Prepare the Greek yogurt dressing by mixing Greek yogurt, lime juice, olive oil, honey (if using), salt, pepper, and garlic powder.
- Slice the cooked chicken and add to the salad base along with the street corn and dressing. Toss to combine.
- Serve topped with crumbled cheese, cilantro or parsley, and lime wedges.
Notes
This salad is great for meal prep and can be stored in the refrigerator for up to 3 days.