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Street Corn-Inspired Chicken Salad

Street Corn-Inspired Chicken Salad: A Flavorful Twist!

Enjoy a Healthy Street Corn-Inspired Chicken Salad bursting with vibrant flavors and guilt-free ingredients.
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Prep Time 15 minutes
Cook Time 25 minutes
Cooling Time 10 minutes
Total Time 50 minutes
Servings: 4 servings
Course: Salads
Cuisine: Mexican
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Base
  • 2 cups Cooked Chicken Breast Use rotisserie for convenience.
  • 1 cup Frozen Corn Fresh corn shines in peak season.
For the Veggies
  • 1 medium Red Bell Pepper Substitute with yellow or orange for variety.
  • 1 small Red Onion Green onion is a milder alternative.
  • 1 medium Jalapeno Use green chili with seeds removed for gentler heat.
  • 2 tablespoons Scallions Can swap with regular onion for stronger taste.
  • 1 cup Fresh Cilantro Parsley works as a substitute.
For the Dressing
  • 1/2 cup Light Mayonnaise Swap with extra Greek yogurt for lighter option.
  • 1/2 cup Plain Nonfat Greek Yogurt Sour cream or vegan yogurt can be used for non-dairy needs.
  • 1 lime Lime Fresh lemon juice can work as a substitute.
For the Seasoning
  • 1 teaspoon Cumin Coriander makes for a unique twist.
  • 1 teaspoon Paprika Smoked paprika brings an extra layer of depth.
  • 1 teaspoon Chili Powder Cayenne pepper can ramp up the heat if desired.
For the Topping
  • 1/2 cup Cotija Cheese Feta can be used in a pinch, though it’s softer.

Equipment

  • Oven
  • baking sheet
  • Mixing Bowl
  • Parchment Paper

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
  2. Chop the red bell pepper, red onion, and jalapeño into small pieces. Combine with frozen corn.
  3. Spray the vegetable mixture with olive oil and sprinkle with kosher salt. Roast for 20-25 minutes.
  4. Remove vegetables from the oven and allow them to cool to prevent warming the dressing.
  5. In a bowl, whisk together the light mayonnaise, Greek yogurt, lime zest, and lime juice. Add spices.
  6. Chop the chicken and add to the dressing. Fold in the cooled roasted vegetable mixture.
  7. Gently fold in scallions and cilantro for added freshness.
  8. Sprinkle crumbled Cotija cheese on top before serving.

Nutrition

Serving: 1cupCalories: 350kcalCarbohydrates: 30gProtein: 30gFat: 15gSaturated Fat: 4gPolyunsaturated Fat: 2gMonounsaturated Fat: 9gCholesterol: 85mgSodium: 500mgPotassium: 800mgFiber: 5gSugar: 5gVitamin A: 1000IUVitamin C: 50mgCalcium: 200mgIron: 2mg

Notes

Allow the salad to chill in the refrigerator for at least 30 minutes before serving. Store leftovers in an airtight container for up to 3 days.

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