Creamy High Protein Chicken Street Corn Salad

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Creamy High Protein Chicken Street Corn Salad

★★★★★

4.9 out of 5 stars (142 reviews)

Prep Time 15 mins

Cook Time 15 mins

Total Time 30 mins

Servings 4 servings

Ingredients

• 2 breasts boneless, skinless chicken
• 3 tablespoon olive oil
• 1.5 limes, juiced
• 1 teaspoon chili powder
• 0.5 teaspoon smoked paprika
• 1 clove garlic, minced or pressed
• to taste salt
• to taste pepper
• 2 ears fresh corn or 1½ cups frozen
• 1 teaspoon cumin
• pinch cayenne pepper
• 1 tablespoon cilantro, chopped
• 1 cup cherry tomatoes, halved
• 0.5 red onion, finely diced
• 1 bell pepper, chopped
• 2 cups romaine lettuce or spinach
• 0.5 cup plain Greek yogurt

Instructions

• Season and Marinate: Slather the boneless, skinless chicken breasts thoroughly with olive oil, fresh lime juice, chili powder, smoked paprika, minced garlic, salt, and pepper. Allow the seasoned cutlets to rest on your counter for a few minutes to deeply absorb all the rich aromatics.
• Grill and Shred: Lay the marinated chicken breasts across a grill set over medium heat. Sear for approximately 6 to 7 minutes on each side until fully cooked through, beautifully charred, and juicy. Remove the meat from the heat, let it rest, and pull or slice it into bite-sized shreds.
• Cook the Corn: Cook your fresh ears of corn or frozen kernels until completely tender, which should take roughly 3 to 5 minutes. If you are using fresh ears, carefully slice the sweet kernels directly off the cobs to secure that crisp texture.
• Whisk the Dressing: Inside a small mixing bowl, vigorously whisk together the plain Greek yogurt, fresh lime juice, olive oil, ground cumin, and a pinch of cayenne pepper until a silkily smooth, creamy southwestern dressing forms.
• Combine and Toss: Inside a large presentation bowl, gather your warm shredded chicken, tender corn kernels, chopped cilantro, halved cherry tomatoes, finely diced red onion, chopped bell pepper, and your choice of fresh greens. Drizzle the Greek yogurt dressing over the top and toss everything thoroughly to coat.
• Chill and Meld: Cover the salad bowl securely and slide it into the refrigerator for at least 30 minutes. This resting phase allows the vibrant zesty juices and southwestern spices to meld together perfectly before serving.

Chef's Note: Using non-fat or low-fat plain Greek yogurt gives you that classic, rich Mexican street corn creaminess while adding extra protein and keeping the calories wonderfully low!

Frequently Asked Questions

Can I use light mayonnaise or sour cream instead of Greek yogurt?

Yes, you can substitute sour cream or light mayo for a traditional street corn texture! However, plain Greek yogurt is the secret weapon for keeping this a high-protein meal, as it replicates the exact tang and creaminess while drastically lowering fat and increasing protein content.

What is the best way to cook the corn if I don't have an outdoor grill?

If you aren't using a grill, you can easily char your corn kernels in a hot cast-iron skillet on your stovetop with a tiny splash of olive oil. Let the kernels sit undisturbed for a couple of minutes until they get dark, blackened spots to recreate that signature smoky elote flavor.

Is this street corn salad suitable for weekly healthy meal prep?

This salad is wonderful for meal prep! To keep your greens perfectly crisp, store the chopped romaine lettuce or spinach in a separate container, and mix it with the chicken, veggies, and dressing right before you plan to eat. The dressed chicken and corn mixture holds up beautifully in the fridge for up to 3 days.

How can I adjust the spice level to make it family-friendly?

The recipe as written has a very mild, warm kick. To make it completely kid-safe, omit the optional pinch of cayenne pepper entirely and reduce the chili powder by half. If you want to increase the heat for spice lovers, toss in some finely diced fresh jalapeños or a dash of hot sauce.