This High Protein Chicken Street Corn Salad is bright, crunchy, and filling. Tender shredded chicken and sweet corn pair with creamy avocado, crisp bell pepper, and zesty lime. The chili powder and cotija give a smoky, salty finish. If you like bold, protein-packed salads, you might also enjoy this twist on high-protein chicken enchiladas for another easy weeknight meal idea.
Recipe Information
- Prep Time: 15 minutes
- Cook Time: 0 minutes (assuming cooked chicken and canned or pre-cooked corn)
- Total Time: 15 minutes
- Servings: 4
- Difficulty Level: Easy
Nutrition Information
(Approximate per serving; values will vary with brands and exact portion sizes)
- Calories per serving: 375 kcal
- Protein: 35 g
- Carbohydrates: 25 g
- Fat: 16 g
- Fiber: 5.5 g
- Sugar: 8 g
- Sodium: 400 mg
Why Make This High Protein Chicken Street Corn Salad
This salad is fast, healthy, and satisfying. It combines lean protein from chicken with fiber and natural sweetness from corn. The avocado adds creaminess and healthy fat. Lime and chili powder deliver bright, smoky flavor. Serve it when you want a quick lunch, a protein-packed dinner, or a colorful side for a cookout.
How to Make High Protein Chicken Street Corn Salad
You build this salad in a few quick steps: prep and chop the veggies, whisk a lime-chili dressing, toss everything together, then finish with creamy yogurt and salty cotija if you like. No cooking is required when you use pre-cooked chicken and canned or thawed frozen corn. The whole process takes about 15 minutes.
Ingredients:
2 cups cooked chicken, shredded
2 cups corn (fresh or canned)
1 red bell pepper, diced
1/2 red onion, diced
1 avocado, diced
1/4 cup cilantro, chopped
1 lime, juiced
1 teaspoon chili powder
Salt and pepper to taste
1/2 cup Greek yogurt or sour cream (optional)
1/2 cup cotija cheese (optional)
Directions:
Step 1: Preparation
Gather and prepare your ingredients. Shred 2 cups of cooked chicken. Dice the red bell pepper, half a red onion, and the avocado. If using fresh corn, cut kernels off the cob; canned works fine—drain and rinse. Chop the cilantro and juice the lime.
Step 2: Mixing
In a small bowl, whisk the lime juice, chili powder, a pinch of salt, and a few grinds of black pepper until smooth. Taste and adjust the heat or acidity—add more chili powder for spice or more lime for zing.
Step 3: Cooking
No cooking required if your chicken and corn are already cooked. If you prefer, you can char fresh corn on a hot skillet or grill for a smoky flavor—cook the corn 5–7 minutes until lightly browned, then cool before adding. For a warm salad, gently warm the shredded chicken in a skillet for 2–3 minutes.
Step 4: Finishing
In a large bowl, combine the shredded chicken, corn, diced bell pepper, diced red onion, avocado, and cilantro. Pour the lime-chili dressing over the salad and toss gently to coat. If you want creaminess, fold in the Greek yogurt or sour cream. Sprinkle cotija cheese on top before serving. Taste and add salt and pepper if needed. Serve right away.
How to Serve High Protein Chicken Street Corn Salad
- Serve chilled or at room temperature.
- Spoon over mixed greens or quinoa for a fuller meal.
- Use as a filling for tacos, wraps, or tostadas.
- Offer lime wedges and extra cotija at the table for guests.
The salad looks bright with red and green pieces, smells of fresh lime and cilantro, and offers a mix of creamy and crisp textures.
How to Store High Protein Chicken Street Corn Salad
- Refrigerate in an airtight container for up to 3 days.
- If you added avocado, store the salad in a shallow container and press plastic wrap over the top to limit browning; best eaten within 24 hours for peak freshness.
- Do not freeze—avocado and the texture of the salad do not hold up to freezing.
- Store dressing separately for up to 3 days to keep the salad fresher longer.
Expert Tips for Perfect High Protein Chicken Street Corn Salad
- Use cold cooked chicken (rotisserie works great) to save time.
- For smoky corn flavor, char fresh corn on a grill or skillet first.
- Add dressing gradually to avoid over-sliming the avocado.
- To keep avocado from browning, toss it with a little lime juice before adding.
- If you want extra heat, add chopped jalapeño or a pinch of cayenne.
- Taste and adjust salt at the end—cotija can be quite salty.
Delicious Variations
- Mexican Bowl: Serve over cilantro-lime rice or quinoa and add black beans.
- Southwest Style: Add black beans, corn, and a squeeze of chipotle in adobo for smoky heat.
- Mediterranean Twist: Swap cilantro for parsley, use feta instead of cotija, and add cucumber.
- Low-Carb: Omit corn and add extra bell pepper and cucumber.
- Spicy Lime: Add chopped jalapeño and 1/2 tsp cayenne for a fiery kick.
Frequently Asked Questions
-
Can I make this salad ahead of time?
Yes. Make the salad without avocado and without the yogurt/sour cream up to 24–48 hours ahead. Add avocado and creamy elements just before serving for best texture. -
Can I use frozen or canned corn?
Yes. Canned corn (drained) or thawed frozen corn works well. For more flavor, quickly char frozen corn in a hot skillet for a few minutes. -
What kind of chicken is best?
Rotisserie chicken or leftover shredded chicken breast works best. Use dark meat for richer flavor if you prefer higher fat content. -
Is this salad good for meal prep?
Yes. It stores well for lunches if you keep avocado and dressing separate until serving. It provides high protein and balanced carbs for a filling meal. -
Can I make this dairy-free?
Yes. Skip the Greek yogurt and cotija. Use a drizzle of extra lime juice and a bit of olive oil or mashed avocado to keep it creamy. -
How can I increase the protein further?
Add a can of drained black beans, extra shredded chicken, or a scoop of cooked quinoa. You can also top with toasted pumpkin seeds for crunch and protein.
Conclusion
This High Protein Chicken Street Corn Salad is bright, easy, and satisfying. It delivers bold flavor, a mix of textures, and a strong protein boost that works for lunches, quick dinners, or a party side. For another take on protein-forward chicken dishes and inspiration, check out High Protein Street Corn Chicken Salad – Mason Woodruff. Give this salad a try — it comes together fast and tastes fresh and lively.
Print
High Protein Chicken Street Corn Salad
- Total Time: 15 minutes
- Yield: 4 servings 1x
- Diet: High Protein
Description
A bright, crunchy, and filling salad featuring shredded chicken, sweet corn, creamy avocado, and zesty lime.
Ingredients
- 2 cups cooked chicken, shredded
- 2 cups corn (fresh or canned)
- 1 red bell pepper, diced
- 1/2 red onion, diced
- 1 avocado, diced
- 1/4 cup cilantro, chopped
- 1 lime, juiced
- 1 teaspoon chili powder
- Salt and pepper to taste
- 1/2 cup Greek yogurt or sour cream (optional)
- 1/2 cup cotija cheese (optional)
Instructions
- Gather and prepare your ingredients.
- In a small bowl, whisk the lime juice, chili powder, salt, and pepper until smooth.
- No cooking required if your chicken and corn are already cooked; char fresh corn for smoky flavor if you prefer.
- In a large bowl, combine chicken, corn, bell pepper, onion, avocado, and cilantro. Pour dressing over and toss gently. If desired, add yogurt and cotija before serving.
Notes
Serve chilled or at room temperature. Best eaten fresh or within 3 days if refrigerated. Store dressing separately to keep salad fresher longer.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No Cooking Required
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 375
- Sugar: 8g
- Sodium: 400mg
- Fat: 16g
- Saturated Fat: 2g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 5.5g
- Protein: 35g
- Cholesterol: 70mg
