Description
This Healthy Street Corn-Inspired Chicken Salad is a vibrant, flavorful dish combining roasted vegetables with tender chicken and a zesty, creamy dressing. Featuring roasted corn, red bell pepper, red onion, and jalapeño with a lime-spiced yogurt and mayo dressing, it’s a perfect light lunch or dinner option packed with Mexican-inspired flavors.
Ingredients
Vegetables & Chicken
- 1 red bell pepper, chopped
- 1 red onion, chopped
- 1 jalapeno, seeded and chopped
- 16 oz frozen corn (roughly 2 1/2 cups)
- 4 cups cooked chicken breast, chopped
- 1 bunch scallions, chopped
- 1/2 cup fresh cilantro, chopped
For Roasting & Seasoning
- Olive oil spray
- 1 tsp kosher salt (divided)
Dressing
- 1/2 cup light mayonnaise
- 1/2 cup plain nonfat Greek yogurt
- Zest and juice of 1 lime
- 1/2 tsp cumin
- 1 tsp paprika
- 2 tsp chili powder
Toppings
- 1.5 oz Cotija cheese, crumbled
Instructions
- Preheat oven: Preheat your oven to 400°F (205°C) to prepare for roasting the vegetables.
- Prepare vegetables: Chop the red bell pepper and red onion into bite-sized pieces. Seed and chop the jalapeno to adjust heat level.
- Combine vegetables: Place the chopped red bell pepper, red onion, jalapeno, and frozen corn onto a large sheet pan.
- Season and spray: Spray the vegetables evenly with olive oil spray and sprinkle with 1/2 teaspoon kosher salt for seasoning.
- Roast vegetables: Roast the vegetables in the preheated oven for 20 to 25 minutes, until they are tender and slightly caramelized, enhancing their natural sweetness.
- Cool vegetables: Remove the vegetables from the oven and allow them to cool to room temperature before mixing.
- Make dressing: In a bowl, combine the light mayonnaise, plain nonfat Greek yogurt, lime zest and juice, cumin, paprika, 1/2 teaspoon kosher salt, and chili powder. Whisk thoroughly until smooth and well blended.
- Combine salad ingredients: Add the chopped cooked chicken to the dressing bowl, followed by the roasted and cooled vegetables.
- Add herbs: Chop the scallions and cilantro and add them into the bowl with the other salad ingredients.
- Toss salad: Gently toss all ingredients together until evenly coated with the flavorful dressing.
- Add cheese topping: Sprinkle the crumbled Cotija cheese on top for a salty, cheesy finish.
- Serve: Serve the salad immediately or refrigerate for a chilled option. Enjoy as a main dish or hearty side.
Notes
- Roast the vegetables evenly for best flavor and texture; turn the pan halfway through roasting if needed.
- Adjust the jalapeno quantity to control spice level.
- Use leftover cooked chicken or rotisserie chicken to save prep time.
- For a lighter option, reduce mayonnaise or use additional Greek yogurt.
- The salad can be refrigerated for up to 2 days; stir well before serving.
- If Cotija cheese is unavailable, feta cheese can be used as a substitute.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Salad
- Method: Roasting
- Cuisine: Mexican-inspired
