Description

This High-Protein Street Corn Chicken Salad is a vibrant and flavorful dish combining the smoky sweetness of boiled corn with tender rotisserie chicken, creamy Greek yogurt, and zesty lime dressing. Infused with Mexican-inspired spices like chili powder, smoked paprika, and cumin, and complemented by fresh bell peppers, onions, and cilantro, this salad makes a healthy and satisfying meal that’s quick to prepare and perfect for lunch or dinner.

Ingredients

Salad Ingredients

1.5 cups rotisserie chicken, chopped into bite-sized pieces
3 cups corn kernels (boiled and cut off the cob)
1 medium red bell pepper, diced
⅓ cup finely diced red onion
¼ cup fresh cilantro, chopped
½ cup crumbled feta cheese

Dressing Ingredients

1 cup plain nonfat Greek yogurt
⅓ cup light mayonnaise
Juice of 2 limes
1 teaspoon chili powder
1 teaspoon smoked paprika
½ teaspoon garlic powder
½ teaspoon ground cumin
½ teaspoon salt
¼ teaspoon black pepper

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Instructions

Cook the Corn: Bring a pot of water to a boil and add the corn cobs. Boil for 4 to 6 minutes until tender. Remove the corn and run under cold water to stop the cooking process. Carefully cut the kernels off the cob using a sharp knife and set aside.
Prepare the Vegetables: Clean and dice the red bell pepper and finely dice the red onion. Chop the fresh cilantro. Set all aside.
Prepare the Chicken: Chop the rotisserie chicken into bite-sized pieces and set aside.
Make the Dressing: In a small bowl, combine the plain nonfat Greek yogurt, light mayonnaise, lime juice, chili powder, smoked paprika, garlic powder, ground cumin, salt, and black pepper. Whisk the ingredients together until smooth and well blended.
Combine All Ingredients: In a large mixing bowl, add the corn kernels, diced bell pepper, diced red onion, chopped cilantro, chopped rotisserie chicken, and crumbled feta cheese. Pour the dressing over the salad and toss thoroughly to coat all ingredients evenly with the dressing.

Notes

Using rotisserie chicken saves time, but you can substitute with grilled or boiled chicken breast if preferred.
To make this salad vegetarian, omit the chicken and add extra corn or beans for protein.
The salad can be prepared a few hours in advance; refrigerate to allow flavors to meld together.
If fresh corn is unavailable, frozen corn can be used—just thaw and lightly cook before adding.
Adjust chili powder and smoked paprika to your spice preference for a milder or spicier salad.

Prep Time: 15 minutes
Cook Time: 7 minutes
Category: Salad
Method: Stovetop
Cuisine: American, Mexican