High Protein Chicken Street Corn Salad
This delightful salad combines cooked chicken and corn with fresh vegetables and a tangy dressing, making it a wholesome choice for a filling meal or side dish.
Ingredients
Main Ingredients
- 2 cups cooked chicken breast, diced Adds protein and structure
- 3 cups corn Provides sweetness and texture
- 1/2 cup red onion, finely diced Adds crunch and sharpness
- 1/2 cup cotija cheese, crumbled or finely grated Contributes creaminess and salt
- 1/2 cup fresh cilantro, chopped Offers freshness and flavor
- 1 whole jalapeño, seeded and minced (optional) Adds heat and depth
Dressing Ingredients
- 1/2 cup plain non-fat Greek yogurt Provides creaminess without added fat
- 1/4 cup light mayonnaise Adds richness and smoothness
- 2 tablespoons fresh lime juice Gives a bright acidity
- 1 teaspoon chili powder Adds warmth and flavor
- 1/2 teaspoon cumin Enhances with earthy undertones
- 1/4 teaspoon garlic powder Provides subtle garlic flavor
- to taste salt
- to taste pepper
Instructions
Preparation
- In a small bowl, whisk together the non-fat Greek yogurt, light mayonnaise, fresh lime juice, chili powder, cumin, garlic powder, and salt and pepper until smooth and creamy.
- In a large mixing bowl, combine the diced cooked chicken breast, corn, finely diced red onion, crumbled cotija cheese, and chopped cilantro. If using jalapeño, add it to this mixture.
- Pour the prepared dressing over the chicken and corn mixture and use a gentle folding motion to ensure all ingredients are well coated.
- Taste the salad and adjust seasoning with more salt, pepper, or lime juice as needed.
- Cover the salad and let it chill in the refrigerator for at least 30 minutes before serving.
Notes
Ensure that the chicken is fully cooled before adding it to the salad. Use fresh lime juice for the best flavor and adjust jalapeño based on heat preference.