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High Protein Chicken Street Corn Salad Recipe
Ash Tyrrell

High Protein Chicken Street Corn Salad Recipe

I first made this High Protein Chicken Street Corn Salad after coming home from an Austin food festival craving elote flavors. I wanted something that felt indulgent but still worked as a healthy dinner for my family
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Total Time 30 minutes
Servings: 4
Ingredients Method Notes

Ingredients
  

  • 2 cups cooked chicken breast diced (about 10–12 oz) – Rotisserie chicken works best for quick prep and juicy texture.
  • 3 cups corn – Fresh grilled corn adds smoky flavor but frozen works great when thawed and dried well.
  • 1/2 cup red onion finely diced – Soaking in cold water reduces sharpness and keeps flavor balanced.
  • 1/2 cup cotija cheese crumbled – Adds salty, authentic street corn flavor; feta works if needed.
  • 1/2 cup fresh cilantro chopped – Fresh herbs brighten the entire salad, don’t skip this.
  • 1 jalapeño minced (optional) – Adjust heat by removing or keeping seeds depending on spice preference.
  • 1/2 cup plain Greek yogurt – Gives creamy texture with high protein and fewer calories than sour cream.
  • 1/4 cup light mayonnaise – Adds richness and smooth consistency.
  • 2 tablespoons lime juice – Fresh lime is key for bright zesty flavor.
  • 1 teaspoon chili powder – Brings smoky depth typical of street corn.
  • 1/2 teaspoon cumin – Adds warmth and earthy undertones.
  • 1/4 teaspoon garlic powder – Enhances savory flavor without overpowering.
  • Salt and pepper to taste – Start light and adjust after mixing.

Method
 

  1. I always start by whisking the dressing first so flavors can blend well. In a bowl, combine Greek yogurt, mayo, lime juice, and spices. Whisk until smooth and creamy like a light ranch dressing.
  2. Next, I add chicken, corn, onion, cilantro, and jalapeño into a large bowl. I make sure everything is chopped evenly for better texture in every bite. This step builds the hearty, protein-rich base of the salad.
  3. I pour the creamy dressing over the salad mixture slowly. Then I gently fold everything so the ingredients stay intact and coated. This helps keep the salad creamy without turning mushy.
  4. I let the salad chill for at least 30 minutes before serving. This resting time allows all flavors to blend beautifully. It tastes even better after sitting in the fridge for a bit.

Notes

  • I always use rotisserie chicken because it saves time and stays juicy.
  • I lightly char corn in a pan for a smoky street corn flavor boost.
  • I let the onion sit in cold water to reduce its sharp bite.
  • I don’t overmix the salad to keep texture fresh and not mushy.
  • I add extra lime juice at the end for a brighter, fresher taste.