This refreshing and flavorful Healthy Street Corn-Inspired Chicken Salad takes inspiration from classic Mexican street corn, combining sweet corn, smoky spices, and tender chicken for a light yet satisfying dish. With a creamy Greek yogurt dressing and a hint of lime, this salad is perfect for a quick lunch, meal prep, or a flavorful side dish.
Why I Love This Recipe
Quick and easy – It comes together in just 10 minutes with minimal prep.
High in protein – Lean chicken breast makes this salad filling and nutritious.
Bold and fresh flavors – The combination of lime, chili powder, and cilantro gives this dish a zesty kick.
Versatile serving options – I serve it as a salad, in a wrap, or even with tortilla chips.
Healthier twist – Using Greek yogurt instead of heavy mayo keeps it light without sacrificing creaminess.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
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
½ teaspoon chili powder
½ teaspoon cumin
1 tablespoon lime juice
1 tablespoon olive oil
2 tablespoons Greek yogurt
Salt and pepper to taste
¼ cup crumbled feta cheese (optional)
1 tablespoon mayonnaise (optional for extra creaminess)
Directions
In a large mixing bowl, I combine the shredded chicken, corn, red bell pepper, red onion, and cilantro.
In a separate small bowl, I whisk together the lime juice, olive oil, Greek yogurt, chili powder, cumin, salt, and pepper until smooth.
I pour the dressing over the chicken mixture and toss everything together until evenly coated.
For extra creaminess, I sometimes fold in crumbled feta cheese and a little mayonnaise.
I serve this salad over greens, in a wrap, or alongside tortilla chips for a fun and delicious meal.
Servings and Timing
Prep Time: 10 minutes
Cooking Time: 0 minutes
Total Time: 10 minutes
Servings: 4
Calories per serving: 320 kcal
Variations
Make it spicy – I add diced jalapeños or a pinch of cayenne for heat.
Use rotisserie chicken – This saves time and adds extra flavor.
Swap the dressing – I sometimes use avocado instead of Greek yogurt for a richer taste.
Make it dairy-free – I skip the feta and mayo and use a dairy-free yogurt.
Turn it into a dip – I chop the chicken finely and mix everything into a creamy dip, perfect for scooping with chips.
Storage/Reheating
Storage: I keep leftovers in an airtight container in the fridge for up to 3 days.
Reheating: This salad is best enjoyed cold, so I eat it straight from the fridge. If I want it warm, I gently heat the chicken and corn mixture before adding the dressing.
Meal prep tip: I store the dressing separately and mix it in just before serving to keep everything fresh.
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FAQs
How can I make this salad vegetarian?
I substitute the chicken with black beans or chickpeas for a plant-based option that still provides plenty of protein.
Can I use canned corn?
Yes, canned corn works well! I drain and rinse it before adding it to the salad.
What’s the best way to shred chicken quickly?
I use two forks to pull the chicken apart, or I toss cooked chicken in a stand mixer for effortless shredding.
Can I make this salad ahead of time?
Yes! I prepare everything in advance but store the dressing separately until I’m ready to serve.
What should I serve with this salad?
I like to serve it with avocado slices, warm tortillas, or even as a filling for tacos.
Conclusion
This Healthy Street Corn-Inspired Chicken Salad is a fresh, protein-packed meal that’s easy to make and bursting with flavor. Whether I serve it as a salad, in a wrap, or with chips, it’s always a hit. It’s quick, versatile, and a healthier twist on classic street corn flavors—perfect for meal prep or a light and tasty meal.
📖 Recipe:
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Healthy Street Corn-Inspired Chicken Salad
- Total Time: 10 minutes
- Yield: 4 servings
- Diet: Gluten Free
Description
This Healthy Street Corn-Inspired Chicken Salad is packed with bold Mexican flavors, featuring sweet corn, juicy chicken, and a creamy Greek yogurt dressing with lime. High in protein, quick to make, and perfect for meal prep, this salad is a lighter twist on classic street corn. Enjoy it in a wrap, as a dip, or over greens for a fresh and satisfying meal!
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
½ teaspoon chili powder
½ teaspoon cumin
1 tablespoon lime juice
1 tablespoon olive oil
2 tablespoons Greek yogurt
Salt and pepper to taste
¼ cup crumbled feta cheese (optional)
1 tablespoon mayonnaise (optional for extra creaminess)
Instructions
- In a large bowl, combine shredded chicken, corn, red bell pepper, red onion, and cilantro.
- In a separate bowl, whisk together lime juice, olive oil, Greek yogurt, chili powder, cumin, salt, and pepper until smooth.
- Pour the dressing over the chicken mixture and toss to coat evenly.
- If desired, fold in crumbled feta and mayonnaise for extra creaminess.
- Serve over greens, in a wrap, or alongside tortilla chips for a flavorful meal.
Notes
Make it spicy – Add diced jalapeños or cayenne pepper.
Use rotisserie chicken – Saves time and adds flavor.
Dairy-free option – Skip feta/mayo and use dairy-free yogurt.
Turn it into a dip – Finely chop chicken and mix well.
- Prep Time: 10 minutes
- Category: Salad
- Method: Mixing
- Cuisine: Mexican-Inspired
Nutrition
- Serving Size: 4 servings
- Calories: 320 kcal
