Street Corn-Inspired Chicken Salad: A Flavorful Twist!

Discover the vibrant flavors of Street Corn-Inspired Chicken Salad, a nutritious and quick option perfect for lunch or a light dinner.

Print Recipe Pin Recipe

Prep Time 15

Cook Time 25

Chill Time 30

Total Time 1 10

Servings: 4 servings

Course: Salads

Cuisine: Tex-Mex

Calories: 320

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Roasted Vegetables

1 whole Red Bell Pepper Substitute with yellow or orange bell pepper for a similar flavor.
1 whole Red Onion Can replace with green onion for a milder taste.
1 whole Jalapeno Omit for a milder version or substitute with bell pepper for no heat.
2 cups Frozen Corn Fresh corn off the cob can be used for a fresher taste.
Spray Olive Oil Any cooking spray or a light drizzle of olive oil works.
To taste Kosher Salt Sea salt can be used as an alternative.

For the Chicken Salad

2 cups Cooked Chicken Breast Shredded or cubed; rotisserie chicken can be used for convenience.
¼ cup Light Mayo Greek yogurt can substitute for a healthier option.
½ cup Plain Nonfat Greek Yogurt Low-fat sour cream is another option.
1 whole Lime Zest and juice offer acidity that brightens the salad.

For the Seasoning

1 teaspoon Cumin Adjust quantities to taste or replace with taco seasoning.
1 teaspoon Paprika
½ teaspoon Chili Powder
To taste Scallions Can replace with chives for a milder effect.
To taste Fresh Cilantro Parsley can replace cilantro if less pungency is desired.
To taste Cotija Cheese Feta cheese can be a substitute.

Equipment

Oven
baking sheet
Parchment Paper
Mixing Bowl
Chopping Board

Method

Step-by-Step Instructions for Street Corn-Inspired Chicken Salad

Preheat your oven to 400°F (200°C) and prepare your baking sheet with parchment paper or a silicone mat.
Dice the red bell pepper, red onion, and jalapeno into uniform pieces.
Spread the chopped vegetables along with frozen corn on the baking sheet, spray with olive oil, and sprinkle with kosher salt. Bake for 20-25 minutes, stirring halfway through.
In a mixing bowl, whisk together light mayo, Greek yogurt, lime zest and juice, cumin, paprika, and chili powder. Adjust seasoning to taste.
Chop cooked chicken breast into bite-sized pieces and add to the dressing. Fold in the cooled roasted vegetables.
Finely chop scallions and cilantro, adding them to the salad mixture. Finish with crumbled Cotija cheese on top.
Serve the salad over fresh greens, in a wrap, or with crunchy crackers. Chill before serving for better flavor.

Nutrition

Serving: 1servingCalories: 320kcalCarbohydrates: 20gProtein: 30gFat: 15gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 70mgSodium: 600mgPotassium: 800mgFiber: 4gSugar: 5gVitamin A: 15IUVitamin C: 60mgCalcium: 10mgIron: 8mg

Notes

This salad can be stored in an airtight container in the fridge for up to 3 days, or frozen for up to 2 months, though best enjoyed fresh.

Tried this recipe?

Let us know how it was!