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High-Protein Chicken Street Corn Salad

Juicy grilled chicken marinated in chili-lime spices, smoky charred corn, crisp fresh vegetables, and a creamy tangy Greek yogurt dressing. A colorful high-protein bowl ready in 35 minutes and perfect for meal prep.
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Prep Time 15 minutes
Cook Time 20 minutes
Marinate Time 20 minutes
Total Time 35 minutes
Servings: 2 portions
Course: Dinner, Lunch, Main Course, Salad
Cuisine: American, Mexican-Inspired
Ingredients Equipment Method Notes

Ingredients
  

  • 2 boneless skinless chicken breasts
  • 1 tbsp olive oil for marinade
  • 1 lime juiced, for marinade
  • 1 tsp chili powder
  • 0.5 tsp smoked paprika
  • 1 garlic clove minced
  • salt and pepper to taste, for marinade
  • 2 ears of fresh corn or 1.5 cups frozen corn
  • 1 tsp olive oil for corn
  • 0.5 tsp ground cumin
  • 1 pinch cayenne pepper
  • 1 tbsp fresh cilantro chopped, for corn mix
  • 2 cups romaine lettuce or spinach chopped
  • 1 cup cherry tomatoes halved
  • 0.5 red onion finely diced
  • 1 bell pepper chopped
  • 0.5 cup plain Greek yogurt full-fat recommended for creamier dressing
  • 0.5 lime juiced, for dressing
  • 1 tbsp olive oil for dressing
  • 1 tsp honey optional
  • salt, pepper, and garlic powder to taste, for dressing
  • 2 tbsp crumbled cotija or feta cheese
  • 1 tbsp fresh cilantro or parsley for garnish
  • 1 lime cut into wedges for serving

Equipment

  • Grill or grill pan
  • Mixing bowls
  • Whisk
  • Knife and cutting board
  • Tongs

Method
 

  1. In a small bowl, whisk together 1 tbsp olive oil, juice of 1 lime, chili powder, smoked paprika, minced garlic, salt, and pepper. Coat the chicken breasts in the marinade and refrigerate for 20 to 30 minutes, or up to 2 hours.
  2. Heat a grill or grill pan over medium-high heat. Cook the marinated chicken for 6 to 8 minutes per side until golden with grill marks and the internal temperature reaches 165 degrees F. Let rest for 5 minutes, then slice.
  3. Brush corn ears with 1 tsp olive oil and grill for 8 to 10 minutes, turning every 2 to 3 minutes, until lightly charred. If using frozen corn, char in a dry skillet over high heat for 3 to 4 minutes without stirring. Cut fresh corn kernels off the cob.
  4. In a bowl, toss the charred corn with ground cumin, cayenne pepper, fresh cilantro, and a squeeze of lime juice. Set aside.
  5. Whisk together Greek yogurt, lime juice, olive oil, honey if using, salt, pepper, and garlic powder until smooth and creamy. Taste and adjust seasoning.
  6. Divide chopped romaine or spinach between two bowls. Top with sliced chicken, corn mixture, cherry tomatoes, red onion, and bell pepper. Drizzle with yogurt dressing, sprinkle with cotija or feta cheese and fresh cilantro, and serve with lime wedges.

Notes

Marinate the chicken for at least 20 minutes for best flavor. Grill fresh corn for the truest street corn taste. Store all components separately for meal prep up to 4 days. Frozen corn can be charred in a dry skillet over high heat. This recipe is naturally gluten-free. Add black beans or quinoa for a Southwest variation.