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–+ servings
Creamy Chicken Street Corn Salad

Creamy Chicken Street Corn Salad: A Flavorful Summer Delight

A refreshing and healthy Creamy Chicken Street Corn Salad perfect for summer picnics and meal prep.
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Prep Time 30 minutes
Cook Time 15 minutes
Chill Time 15 minutes
Total Time 1 hour
Servings: 4 portions
Course: Salad
Cuisine: American
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Salad
  • 2 pieces Chicken Breasts Substitute with turkey or tofu for a different taste.
  • 2 cups Fresh Corn Canned or frozen corn works if fresh isn’t available.
  • 1 cup Cherry Tomatoes Replace with diced bell peppers for a different crunch.
  • 1/4 cup Red Onion Swap for green onions if you prefer something milder.
  • 1 medium Bell Pepper Cucumbers can be used for a refreshing twist.
For the Dressing
  • 1 cup Greek Yogurt Sour cream or plant-based yogurt can be a substitute.
  • 2 tablespoons Lime Juice Lemon juice is a fitting alternative.
  • 2 tablespoons Olive Oil Avocado oil is a good substitute if desired.
Spices
  • 1 teaspoon Chili Powder Adjust to your preferred heat level.
  • 1 teaspoon Cumin Use less or more based on your taste preference.

Equipment

  • Grill
  • Mixing Bowl
  • Whisk
  • Knife

Method
 

Marinating and Grilling
  1. In a bowl, combine olive oil, chili powder, and cumin to create a flavorful marinade. Add the chicken breasts, ensuring they are well coated. Let the chicken marinate for at least 15–30 minutes.
  2. Preheat your grill to medium-high heat, around 375°F to 400°F. Lightly oil the grill grates.
  3. Place the marinated chicken on the grill and cook for about 6–8 minutes per side, or until the internal temperature reaches 165°F. Let it rest for 5 minutes.
Preparing the Dressing and Salad
  1. In a bowl, mix together the Greek yogurt, fresh lime juice, salt, and pepper. Whisk until smooth.
  2. In a large bowl, combine the sliced grilled chicken, fresh corn, halved cherry tomatoes, diced red onion, and chopped bell pepper. Toss gently.
  3. Drizzle the creamy dressing over the salad and toss gently again to coat.
  4. Allow the salad to chill in the refrigerator for about 10–15 minutes before serving.

Nutrition

Serving: 1plateCalories: 350kcalCarbohydrates: 25gProtein: 30gFat: 15gSaturated Fat: 3gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gCholesterol: 70mgSodium: 300mgPotassium: 600mgFiber: 5gSugar: 6gVitamin A: 500IUVitamin C: 60mgCalcium: 100mgIron: 2mg

Notes

Customize with your favorite veggies or add chickpeas for extra nutrition. Store leftovers in an airtight container for up to 3 days.

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