Fresh, creamy, and packed with protein, this High Protein Chicken Street Corn Salad is one of my favorite meals when I want something filling without spending much time in the kitchen. I combine tender shredded chicken, sweet corn, crisp vegetables, and a tangy Greek yogurt lime dressing to create a refreshing salad that works well for lunch, dinner, or meal prep.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
2 cups cooked chicken, shredded
1 cup corn (fresh or canned, drained if using canned)
1/2 cup Greek yogurt
1/2 cup diced red bell pepper
1/4 cup chopped green onions
1/4 cup fresh lime juice
1 teaspoon chili powder
Salt, to taste
Black pepper, to taste
1/4 cup chopped cilantro
Directions
I shred the cooked chicken and place it into a large mixing bowl.
If I use canned corn, I drain and rinse it thoroughly before adding it to the bowl.
I add the corn, diced red bell pepper, and chopped green onions to the chicken.
In a separate bowl, I whisk together the Greek yogurt, fresh lime juice, chili powder, salt, and black pepper until the dressing is smooth and creamy.
I pour the dressing over the chicken and vegetables.
I gently toss everything together until all the ingredients are evenly coated.
I stir in the chopped cilantro or use it as a garnish before serving.
For the best flavor, I refrigerate the salad for about 30 minutes before enjoying it.
Servings and Timing
Servings: 4
Prep Time: 15 minutes
Cooking Time: 0 minutes
Total Time: 15 minutes
Calories: Approximately 285 kcal per serving
Variations
I sometimes swap the canned corn for grilled fresh corn to add a smoky flavor. When I want extra heat, I mix in diced jalapeños or a pinch of cayenne pepper. I also enjoy adding diced avocado for extra creaminess or black beans for additional fiber and protein. A sprinkle of crumbled cotija cheese gives the salad a classic street corn-inspired finish, while chopped cherry tomatoes add freshness and color.
Storage/Reheating
I store any leftovers in an airtight container in the refrigerator for up to 3 days. Since this is a chilled salad, I do not reheat it. Before serving again, I give it a quick stir because the dressing may settle slightly. If the salad seems a little dry after refrigeration, I mix in a small spoonful of Greek yogurt or a squeeze of fresh lime juice to refresh the texture.
FAQs
Can I use rotisserie chicken?
I often use rotisserie chicken because it saves time and adds plenty of flavor to the salad.
Can I make this salad ahead of time?
Yes. I find that preparing it a few hours in advance actually improves the flavor as the dressing has more time to coat the ingredients.
Can I freeze this salad?
I do not recommend freezing it because the Greek yogurt dressing and fresh vegetables can lose their texture after thawing.
What can I serve with this salad?
I like serving it with tortilla chips, lettuce wraps, warm tortillas, or as a filling for sandwiches and wraps.
Is this recipe gluten-free?
Yes, I can make this recipe gluten-free as long as I use ingredients that are certified gluten-free and check any packaged products for hidden gluten.
Conclusion
I enjoy making this High Protein Chicken Street Corn Salad whenever I need a quick, nutritious, and flavorful meal. The combination of juicy chicken, crisp vegetables, sweet corn, and creamy lime dressing creates a satisfying dish that is perfect for meal prep, family lunches, or light dinners. I also appreciate how easy it is to customize with different vegetables, toppings, and spices, making it a recipe I can enjoy throughout the year.
📖 Recipe:
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High Protein Chicken Street Corn Salad
- Total Time: 15 minutes
- Yield: 4 servings
- Diet: Gluten Free
Description
A fresh, creamy, and protein-packed chicken salad featuring sweet corn, crisp vegetables, and a tangy Greek yogurt lime dressing. Perfect for lunch, dinner, or meal prep with bold street corn-inspired flavors.
Ingredients
2 cups cooked chicken, shredded
1 cup corn (fresh or canned, drained if using canned)
1/2 cup Greek yogurt
1/2 cup diced red bell pepper
1/4 cup chopped green onions
1/4 cup fresh lime juice
1 teaspoon chili powder
Salt, to taste
Black pepper, to taste
1/4 cup chopped cilantro
Instructions
- Place the shredded cooked chicken in a large mixing bowl.
- If using canned corn, drain and rinse it before adding it to the bowl.
- Add the corn, diced red bell pepper, and chopped green onions to the chicken.
- In a separate bowl, whisk together the Greek yogurt, lime juice, chili powder, salt, and black pepper until smooth.
- Pour the dressing over the chicken and vegetables.
- Gently toss until everything is evenly coated.
- Stir in the chopped cilantro or sprinkle it over the top before serving.
- Refrigerate for about 30 minutes before serving for the best flavor.
Notes
Grilled fresh corn adds a delicious smoky flavor.
Add diced jalapeños or cayenne pepper for extra heat.
Mix in diced avocado or black beans for added texture and nutrition.
Top with crumbled cotija cheese for a classic street corn flavor.
Store in an airtight container in the refrigerator for up to 3 days.
Stir before serving and refresh with a spoonful of Greek yogurt or a squeeze of lime juice if needed.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: Mix
- Cuisine: Mexican-Inspired
Nutrition
- Serving Size: 1 serving
- Calories: 285 kcal
- Sugar: 6 g
- Sodium: 420 mg
- Fat: 9 g
- Saturated Fat: 2 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 16 g
- Fiber: 2 g
- Protein: 34 g
- Cholesterol: 80 mg
