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High-Protein Chicken Street Corn Salad

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A vibrant and nutritious salad featuring grilled chicken, smoky corn, and a zesty dressing, perfect for meal prep or quick dinners.

Ingredients

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  • 2 boneless, skinless chicken breasts
  • 2 tablespoons olive oil
  • 2 tablespoons lime juice (freshly squeezed)
  • 1 teaspoon chili powder
  • 1 teaspoon smoked paprika
  • 2 cloves minced garlic
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 2 cups fresh or frozen corn
  • 1/2 teaspoon cumin
  • 1/4 teaspoon cayenne pepper
  • 1/4 cup chopped cilantro
  • More lime juice to taste
  • 4 cups romaine lettuce or spinach
  • 1 cup cherry tomatoes, halved
  • 1/2 red onion, diced
  • 1 bell pepper, diced
  • 1/2 cup Greek yogurt
  • 2 tablespoons lime juice
  • 1 tablespoon olive oil
  • 1 teaspoon honey (optional)
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/2 teaspoon garlic powder
  • Crumbled cheese (feta or cotija) – optional
  • Fresh herbs (cilantro or parsley) – optional
  • Lime wedges – optional

Instructions

  1. Marinate the chicken: In a bowl, whisk together olive oil, lime juice, chili powder, smoked paprika, minced garlic, salt, and pepper. Coat the chicken breasts with this mixture and let them marinate for 20-30 minutes.
  2. Cook the chicken: Heat your grill or grill pan to medium-high heat. Cook the marinated chicken for about 5-6 minutes on each side, or until it reaches an internal temperature of 165°F. Once cooked, let it rest for a few minutes before slicing.
  3. Prepare the corn: Brush fresh corn with olive oil and grill it for 8-10 minutes until charred, turning occasionally. If using frozen corn, sauté it in a hot skillet until golden. Once cooked, mix the kernels with cumin, cayenne pepper, chopped cilantro, and a squeeze of lime juice.
  4. Make the dressing: Whisk together Greek yogurt, lime juice, olive oil, honey (if using), salt, pepper, and garlic powder until smooth and creamy.
  5. Assemble the salad: Divide the romaine or spinach between bowls. Top with sliced chicken, the corn mixture, halved cherry tomatoes, diced onion, and chopped bell pepper. Drizzle with the dressing, sprinkle with cheese if desired, and garnish with fresh herbs and lime wedges.
  6. Store leftovers: Keep any leftovers in an airtight container in the refrigerator. For best freshness, separate the dressing and chicken.

Notes

Ensure chicken breasts are even in thickness for consistent cooking. You can use rotisserie chicken for a quicker option.

Find it online: https://www.zaynkitchen.com/high-protein-chicken-street-corn-salad-recipe/