High Protein Chicken Street Corn (Printable)
Grilled chicken meets zesty street corn in this vibrant, protein-packed salad finished with a tangy lime dressing.
# What You'll Need:
→ Chicken
01 - 2 large boneless, skinless chicken breasts
02 - 1 tbsp olive oil
03 - 1 tsp ground cumin
04 - 1 tsp smoked paprika
05 - 1/2 tsp garlic powder
06 - 1/2 tsp salt
07 - 1/4 tsp ground black pepper
→ Salad
08 - 3 cups corn kernels (fresh, canned, or frozen and thawed)
09 - 1 cup cherry tomatoes, halved
10 - 1/2 red onion, finely diced
11 - 1 jalapeno, seeded and minced
12 - 1/2 cup fresh cilantro, chopped
13 - 1/2 cup cotija or feta cheese, crumbled
→ Dressing
14 - 1/3 cup plain Greek yogurt
15 - 2 tbsp mayonnaise
16 - 1 tbsp fresh lime juice
17 - 1 tbsp Tajin seasoning or chili powder
18 - 1/2 tsp salt
19 - 1/2 tsp honey
# How to Make It:
01 - Set a grill or grill pan to medium-high heat.
02 - Rub the chicken breasts evenly with olive oil, ground cumin, smoked paprika, garlic powder, salt, and black pepper. Place on the hot grill, cooking for 6 to 7 minutes per side until the internal temperature reaches a safe minimum and juices run clear. Rest the meat for 5 minutes before cutting into bite-sized cubes.
03 - While the chicken cooks, toast the corn kernels in a hot skillet or directly on the grill grates for 2 to 3 minutes until lightly charred. Remove from heat and let cool.
04 - In a large mixing bowl, toss together the cooled charred corn, cherry tomato halves, diced red onion, minced jalapeno, chopped cilantro, and crumbled cheese.
05 - In a separate smaller bowl, blend the Greek yogurt, mayonnaise, lime juice, Tajin, salt, and honey until completely smooth.
06 - Fold the diced chicken into the salad mixture. Pour the prepared dressing over the top and toss gently until all ingredients are evenly coated. Serve immediately with optional extra cilantro and cheese.
# Expert Hacks:
01 -
- It packs 36 grams of protein per serving without feeling like heavy diet food.
- The creamy, tangy dressing comes together in exactly two minutes using simple pantry staples.
02 -
- Cutting the chicken while it is still piping hot will cause all the juices to run out onto your cutting board.
- Keeping the salad and the dressing in separate containers in the fridge ensures nothing gets soggy over night.
03 -
- Patting the poultry completely dry with paper towels before adding the oil is the true secret to achieving a deep, caramelized crust.
- A tiny pinch of extra Tajin sprinkled right before eating wakes up all the dormant flavors immediately.