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–+ servings

Healthy Street Corn-Inspired Chicken Salad

A vibrant dish that tantalizes your taste buds with bold flavors and fresh ingredients, capturing the essence of street corn with roasted corn, zesty lime, spicy chili, and crumbly Cotija cheese.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Calories: 250
Ingredients Method Nutrition

Ingredients
  

  • 1 red bell pepper Freshness adds color and crunch.
  • 1 red onion Sweet and savory flavor enhances the salad.
  • 1 jalapeno Adds a spicy kick to balance the sweetness.
  • 16 oz frozen corn Roasted kernels provide that beloved street corn taste.
  • olive oil spray Helps in roasting vegetables without excess fat.
  • 1/2 tsp kosher salt Essential seasoning for flavor enhancement.
  • 4 cups cooked chicken breast A protein-packed base for the salad.
  • 1/2 cup light mayo Creamy texture while keeping it light.
  • 1/2 cup plain nonfat Greek yogurt Adds creaminess and tanginess.
  • 1 lime Brightens the dish with citrus notes.
  • 1/2 tsp cumin Earthy spice that deepens flavor complexity.
  • 1 tsp paprika Smoky flavor complements the other spices.
  • 1/2 tsp kosher salt Balances out the dressing’s flavors.
  • 2 tsp chili powder Delivers warmth and depth to the salad.
  • 1 bunch scallions Freshness adds a mild onion flavor and color.
  • 1/2 cup fresh cilantro Herbaceous notes tie all flavors together perfectly.
  • 1.5 oz Cotija cheese Crumbly topping adds richness and authenticity.

Method
 

  1. Preheat your oven to 400F to prepare it for roasting the vegetables.
  2. Chop the red bell pepper and red onion into bite-sized pieces, then seed and chop the jalapeno according to your heat preference.
  3. Spread the chopped bell pepper, onion, jalapeno, and frozen corn onto a sheet pan; spray lightly with olive oil spray then season everything with kosher salt before roasting.
  4. While waiting for the vegetables to roast (about 20-25 minutes), combine light mayo, Greek yogurt, lime zest and juice, cumin, paprika, additional kosher salt, and chili powder in a mixing bowl; whisk until well combined.
  5. Once roasted vegetables have cooled slightly, chop cooked chicken breast into small chunks; add everything into the bowl along with chopped scallions and cilantro for freshness.
  6. Gently toss all ingredients together until evenly coated in creamy dressing; finish by sprinkling Cotija cheese on top before serving chilled or at room temperature.

Nutrition

Serving: 1gCalories: 250kcalCarbohydrates: 30gProtein: 8gFat: 10gSaturated Fat: 5gCholesterol: 45mgSodium: 200mgFiber: 2gSugar: 15g

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