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–+ servings
Street Corn Chicken Salad

Street Corn Chicken Salad

Jacklin Altman
This high-protein street corn chicken salad features tender shredded chicken, sweet corn, and cotija cheese tossed in a smoky, zesty Greek yogurt dressing infused with lime and chipotle.
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Prep Time 25 minutes
Cook Time 15 minutes
Cooling Time 1 hour
Total Time 1 hour 40 minutes
Course Lunch
Cuisine American
Servings 6 cups
Calories 245 kcal

Equipment

  • Saucepan
  • Stand Mixer optional, to shred chicken
  • Mixing Bowls

Ingredients
  

Dressing
  • 2/3 cup nonfat plain Greek yogurt
  • 1 tsp chipotle chili powder
  • 1 tsp smoked paprika
  • 1/2 tsp cumin
  • 1 lime Juice and zest
  • 1 tbsp agave nectar
  • 1 tbsp mayo
  • Salt and pepper to taste
Base
  • 4 cups chicken breast poached and shredded
  • 2 cups sweet corn cooked and cooled
  • 3/4 cup red onion diced
  • 1/2 cup cotija cheese crumbled, plus extra for topping
  • 1/2 cup fresh cilantro rough chopped, plus extra for topping
  • 1/4 cup canned pickled jalapeños diced

Instructions
 

  • Place your chicken breasts into a large pot and pour in enough water to cover the chicken by about one inch. Bring the water to a boil over medium-high heat and cook the chicken thoroughly until the internal temperature reaches 165°F.
  • Remove the cooked chicken from the pot and transfer it directly into the bowl of a stand mixer. Use the paddle attachment on low speed to quickly shred the chicken into a medium-fine consistency. Set aside to cool completely.
  • Cook your corn and let it cool down completely. You can use frozen corn (just cook and cool it) or corn on the cob.
  • Wash your fresh produce, finely dicing the red onion, rough-chopping the fresh cilantro, and dicing the pickled jalapeños.
  • In a medium bowl, combine the nonfat plain Greek yogurt, chipotle chili powder, smoked paprika, cumin, fresh lime juice and zest, agave nectar, mayo, salt, and pepper. Whisk together vigorously until the dressing is completely smooth and uniform.
  • Add the cooled shredded chicken, cooled corn, diced red onion, chopped cilantro, crumbled cotija cheese, and diced pickled jalapeños into a large mixing bowl. Pour the creamy, smoky lime dressing generously over the chicken salad base components.
  • Use a large spoon or spatula to stir and toss everything together until the ingredients are fully integrated and evenly coated in the dressing.
  • Garnish the top of the salad with an extra sprinkle of crumbled cotija cheese and chopped cilantro. Serve immediately, or cover tightly and store in the refrigerator for an easy, cold meal prep option throughout the week.

Nutrition

Calories: 245kcalCarbohydrates: 17gProtein: 27gFat: 8gSaturated Fat: 3gPolyunsaturated Fat: 2gMonounsaturated Fat: 2gTrans Fat: 0.02gCholesterol: 77mgSodium: 391mgPotassium: 616mgFiber: 2gSugar: 7gVitamin A: 633IUVitamin C: 11mgCalcium: 106mgIron: 1mg
Keyword chicken, chicken salad, corn, elote, high protein, lunch, street corn
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