Description
A fresh and creamy high-protein chicken street corn salad featuring smoky sautéed corn, tender shredded chicken, tangy Greek yogurt dressing, and zesty lime juice. This low-calorie recipe is perfect for a nutritious meal or side dish, blending vibrant Mexican-inspired flavors with a healthy twist.
Ingredients
Scale
Chicken
- 2 cups cooked chicken breast, shredded
Corn
- 1 cup corn kernels
Dressing
- 1/2 cup Greek yogurt
- 1/4 cup lime juice
- 1/2 teaspoon chili powder
- Salt and pepper to taste
Other
- 1/4 cup chopped cilantro
- 1/4 cup crumbled feta cheese (optional)
Instructions
- Cook and shred chicken: Cook chicken breast until it reaches an internal temperature of 165°F, then shred it using forks or your hands. Set aside.
- Sauté corn: Heat a skillet over medium heat and add the corn kernels. Cook them for about 5 minutes, stirring occasionally, until they are slightly charred and smoky in flavor.
- Prepare the dressing: In a mixing bowl, whisk together Greek yogurt, lime juice, chili powder, salt, and pepper until smooth and well combined.
- Combine ingredients: Add the shredded chicken, sautéed corn, chopped cilantro, and crumbled feta cheese (if using) into the bowl with the dressing. Mix thoroughly to coat all ingredients evenly.
- Chill and serve: Cover the salad and refrigerate it for at least 30 minutes to allow the flavors to meld. Serve chilled for a refreshing meal or side dish.
Notes
- To save time, use pre-cooked rotisserie chicken.
- For a spicier kick, add extra chili powder or a pinch of cayenne pepper.
- Feta cheese is optional but adds a nice salty contrast.
- This salad can be served as a meal or a side dish.
- Store leftovers refrigerated in an airtight container for up to 3 days.
