High Protein Chicken Street Corn Salad

These simple ingredients create a creamy, tangy salad with plenty of texture and street corn-inspired flavor.

• 2 cups cooked chicken breast, diced: Use grilled, roasted, or rotisserie chicken. Let freshly cooked chicken cool before mixing.
• 3 cups corn: Fresh, frozen, or canned corn all work. Roasting the corn is optional but adds smoky flavor.
• ½ cup red onion, finely diced: Adds crunch and a slightly sharp flavor.
• ½ cup cotija cheese, crumbled: Brings a salty, crumbly texture to the salad.
• ½ cup fresh cilantro, chopped: Adds freshness and a bright herbal flavor.
• 1 jalapeño, seeded and minced: Gives the salad a mild to moderate kick. Adjust to taste.
• ½ cup plain nonfat Greek yogurt: Forms the creamy base of the dressing.
• ¼ cup light mayonnaise: Adds richness and helps create a smooth dressing.
• 2 tablespoons fresh lime juice: Brightens the dressing and balances the creamy ingredients.
• 1 teaspoon chili powder: Adds warmth and color.
• ½ teaspoon ground cumin: Gives the dressing an earthy, savory note.
• ¼ teaspoon garlic powder: Adds a subtle garlic flavor.
• Salt and black pepper, to taste: Season the salad and dressing.

Chicken: Cooked chicken breast keeps the salad lean and easy to portion. Rotisserie chicken is a convenient option. Shred it instead of dicing it if you prefer a softer texture.

Corn: Fresh corn has a sweet, juicy texture. Frozen corn should be thawed and drained well. Canned corn should be rinsed and drained. For extra smoky flavor, char the kernels in a hot skillet before cooling.

Cotija cheese: Cotija is salty and crumbly, making it a natural fit for street corn-inspired recipes. Feta is a practical substitute, although its flavor is slightly different.

Greek yogurt: Plain Greek yogurt creates a thick, tangy dressing. Avoid flavored or sweetened yogurt.

Mayonnaise: Light mayonnaise adds richness, but you can replace it with additional Greek yogurt for a tangier, less rich dressing.

Jalapeño: Remove the seeds and inner membranes for a milder result. For more heat, leave some seeds in or add a pinch of cayenne.

Cilantro: Fresh parsley works if cilantro is not preferred. The flavor will be different but still fresh.

Avocado: Add diced avocado just before serving for extra creaminess. Avoid mixing it in too early if you want the pieces to hold their shape.

Step 1: Prepare the Dressing

In a medium bowl, whisk together the Greek yogurt, light mayonnaise, fresh lime juice, chili powder, cumin, garlic powder, salt, and black pepper.

Continue whisking until the dressing is smooth and evenly combined. Taste it and add a little more lime juice or seasoning if needed.

Step 2: Prepare the Salad Ingredients

Dice the cooked chicken into bite-sized pieces. If the chicken is freshly cooked, allow it to cool before combining it with the other ingredients.

Drain the corn thoroughly if using canned or thawed frozen corn. Finely dice the red onion and jalapeño, then chop the cilantro. Crumble the cotija cheese if it is not already prepared.

For a milder onion flavor, soak the diced red onion in cold water for about 10 minutes. Drain and pat it dry before using.

Step 3: Combine the Chicken and Vegetables

Add the diced chicken, corn, red onion, cotija cheese, cilantro, and jalapeño to a large mixing bowl.

Gently toss the ingredients to distribute them evenly. Keep a little cheese and cilantro aside if you want to garnish the salad before serving.

Step 4: Add the Creamy Dressing

Pour the prepared dressing over the chicken and corn mixture.

Use a large spatula to fold everything together until the chicken, corn, and vegetables are evenly coated. Avoid crushing the corn or overmixing the cheese.

Step 5: Taste and Adjust the Seasoning

Taste a small spoonful of the salad. Add more lime juice for brightness, salt and pepper for balance, or a little extra chili powder if you want more warmth.

If the dressing feels too thick, stir in a small amount of lime juice or a spoonful of Greek yogurt until the consistency is right.

Step 6: Chill the Salad

Cover the bowl and refrigerate for at least 30 minutes. This resting time allows the lime, spices, corn, chicken, and dressing to come together.

If preparing the salad ahead, keep delicate additions such as avocado separate until just before serving.

Step 7: Garnish and Serve

Give the chilled salad a gentle stir. Transfer it to a serving bowl and finish with the reserved cotija cheese and fresh cilantro.

Serve cold as a main dish, a side salad, or a filling for wraps and lettuce cups.

• Use fully cooled chicken: Warm chicken can loosen the dressing and make the salad less refreshing.
• Drain the corn well: Excess moisture can thin the dressing and dilute the flavor.
• Char the corn for extra flavor: Briefly cook corn kernels in a hot, dry skillet until some edges turn golden brown. Let them cool before mixing.
• Balance the lime: Start with the listed amount, then add more gradually after tasting.
• Control the spice: Remove the jalapeño seeds for a milder salad. Add extra chili powder or cayenne only if you want more heat.
• Chill before serving: A 30-minute rest gives the ingredients time to develop a more blended flavor.
• Add avocado last: Mix it in just before serving to keep the pieces intact and reduce browning.
• Fold gently: A spatula helps coat the ingredients without crushing the corn or breaking up the chicken.

For another fresh lunch built around chicken and vegetables, try these 20-Minute Chicken Gyro Bowls.

This salad is versatile enough to serve as a complete lunch or alongside other dishes.

• Over crisp lettuce: Spoon the salad over chopped romaine or mixed greens for a refreshing bowl.
• Inside wraps: Add it to a tortilla or flatbread with shredded lettuce for a quick lunch.
• In lettuce cups: Use sturdy lettuce leaves for a crunchy, handheld serving option.
• With tacos or quesadillas: Serve it alongside Mexican-inspired dishes for a colorful meal.
• As a potluck side: Transfer it to a chilled serving bowl and garnish just before serving.
• With avocado: Add fresh avocado slices for a creamy contrast to the corn and lime.
• With grilled vegetables: Pair it with grilled zucchini, bell peppers, or other seasonal vegetables.

If you enjoy creamy seafood salads too, take a look at this Creamy Shrimp Avocado Salad.

This salad is served cold, so it does not need reheating.

• Refrigerator: Store leftovers in an airtight container and refrigerate for up to 3 days.
• Before serving: Stir gently after chilling. If the dressing has thickened, add a small splash of lime juice or a spoonful of Greek yogurt.
• Meal prep: Keep the cooked chicken, corn, chopped vegetables, and dressing in separate containers if preparing several days ahead. Combine them closer to serving time for the freshest texture.
• Avocado: Add avocado just before serving rather than storing it mixed into the salad.

Keep the salad refrigerated when not serving. Do not leave it sitting at room temperature for extended periods, especially during warm weather or outdoor gatherings.

High Protein Chicken Street Corn Salad brings together sweet corn, tender chicken, creamy lime dressing, and fresh toppings in a quick, satisfying meal. It is easy to prepare with leftover chicken, simple to adjust for different spice preferences, and versatile enough for lunch, dinner, or a gathering. Chill it before serving, finish with fresh cilantro and cotija, and enjoy the bright street corn-inspired flavors in every bite.