Description
This Healthy Street Corn-Inspired Chicken Salad is a vibrant and flavorful dish that combines tender shredded chicken with sweet corn, fresh vegetables, and a zesty, creamy dressing reminiscent of classic Mexican street corn. Ready in just 10 minutes, it’s perfect for a quick lunch or light dinner packed with protein and fresh ingredients.
Ingredients
Scale
Main Ingredients
- 2 cups cooked chicken breast, shredded
- 1 cup corn kernels (fresh, frozen, or grilled)
- ½ cup diced red bell pepper
- ½ cup chopped cilantro
- ¼ cup red onion, finely chopped
Dressing and Seasoning
- ½ teaspoon chili powder
- ½ teaspoon cumin
- 1 tablespoon lime juice
- 1 tablespoon olive oil
- 2 tablespoons Greek yogurt
- Salt and pepper to taste
Optional Add-ins
- ¼ cup crumbled feta cheese (optional)
- 1 tablespoon mayonnaise (optional for extra creaminess)
Instructions
- Combine the main ingredients: In a large bowl, add the shredded cooked chicken, corn kernels, diced red bell pepper, finely chopped red onion, and chopped cilantro. Mix gently to combine all the fresh ingredients evenly.
- Prepare the dressing: In a separate small bowl, whisk together the lime juice, olive oil, Greek yogurt, chili powder, cumin, salt, and pepper until the dressing is smooth and well combined, balancing creaminess with vibrant citrus and spices.
- Dress the salad: Pour the prepared dressing over the chicken and vegetable mixture. Toss thoroughly but gently to coat every bite with the flavorful dressing, ensuring the spices and creaminess are evenly distributed.
- Add optional ingredients: For an extra layer of creaminess and flavor, fold in the crumbled feta cheese and mayonnaise, mixing just until evenly combined without over-stirring.
- Serve and enjoy: Serve the chicken salad as is over a bed of greens, wrapped in a tortilla, or alongside your favorite tortilla chips for a satisfying and flavorful meal.
Notes
- Use fresh, frozen, or leftover grilled corn depending on availability and preference.
- Adjust the chili powder and cumin to make the salad more or less spicy according to taste.
- Mayonnaise is optional; Greek yogurt alone provides creaminess with fewer calories.
- For a dairy-free version, omit the feta cheese and replace Greek yogurt with a plant-based yogurt.
- This salad can be made ahead and refrigerated for up to 2 days for convenient meal prep.
