Home Creamy High Protein Chicken Street Corn Salad
A nutrient-packed fusion of tender shredded chicken and smoky charred corn in a creamy Greek yogurt dressing, inspired by Mexican street corn. This high-protein lunch or dinner is perfect for meal prep with bold flavors and satisfying textures.
- Prep Time: 15
- Cook Time: 15
- Total Time: 30
- Yield: 4 servings 1x
- Category: Main Dishes
- Method: Grilling and Stovetop
- Cuisine: Mexican-Fusion
- Diet: High Protein
Ingredients
1.5 lbs Chicken Breast, boneless and skinless
2 cups Corn Kernels, fresh or thawed frozen
0.75 cup Greek Yogurt, plain (0% or 2% fat)
0.5 cup Cotija Cheese, crumbled; substitute with feta if unavailable
2 tbsp Lime Juice, freshly squeezed
1 tsp Chili Powder, ancho or mild chili blend
0.25 cup Cilantro, freshly chopped
Instructions
Season chicken breasts with salt, pepper, and a pinch of chili powder.
Cook chicken in a non-stick skillet over medium heat until an internal temperature of 165°F is reached.
Let the chicken rest for 5 minutes, then shred using two forks.
Heat a separate dry skillet over high heat and brown the corn kernels until slightly charred.
In a large bowl, whisk Greek yogurt, lime juice, remaining chili powder, and salt to create the dressing.
Fold the charred corn and shredded chicken into the yogurt mixture, then stir in fresh cilantro.
Gently mix to evenly coat without breaking the corn kernels.
Top with the crumbled Cotija cheese after mixing to maintain texture.
Notes
Greek yogurt can be substituted with a non-dairy alternative if needed.
For a spicier version, add a pinch of cayenne pepper or diced jalapeño in the yogurt dressing.
Store in an airtight container in the refrigerator for up to 2 days.
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 3g
- Sodium: 140mg
- Fat: 13g
- Saturated Fat: 5g
- Carbohydrates: 16g
- Fiber: 2g
- Protein: 43g
- Cholesterol: 75mg