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A colorful bowl of Quick High Protein Chicken Street Corn Salad for Easy Lunch Prep garnished with fresh cilantro and lime sits on a wooden kitchen table.

Quick High-Protein Chicken Street Corn Salad

Elevate your lunch routine with this vibrant, high-protein street corn salad. Combining smoky charred corn, tender shredded chicken, and a creamy lime-yogurt dressing, this meal-prep friendly dish is as nutritious as it is delicious.
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Prep Time 10 minutes
Cook Time 3 minutes
Servings: 4
Course: Lunch, Main Course
Cuisine: Mexican-American Fusion
Calories: 380
Ingredients Equipment Method Notes

Ingredients
  

  • 2 cups cooked chicken breast, shredded or diced
  • 2 cups sweet corn fresh, canned, or frozen
  • 1/2 cup red onion, finely diced
  • 1/2 cup fresh cilantro, chopped
  • 1/2 cup crumbled cotija cheese or feta
  • 1/4 cup plain Greek yogurt
  • 2 tablespoons light mayonnaise
  • 1 clove garlic, minced
  • 1/2 teaspoon chili powder
  • 1 tablespoon fresh lime juice
  • 1/4 teaspoon sea salt
  • 1/4 teaspoon black pepper

Equipment

  • Large mixing bowl
  • Whisk
  • Chef's knife
  • Cutting board
  • Dry skillet or cast-iron pan
  • Measuring cups and spoons
  • Airtight meal-prep containers

Method
 

  1. If using fresh or thawed corn, heat a dry skillet over medium-high heat. Add corn and char for 3 minutes, stirring occasionally, then remove from heat to cool.
  2. In a large mixing bowl, whisk together the Greek yogurt, light mayonnaise, minced garlic, lime juice, chili powder, salt, and pepper until the dressing is smooth.
  3. Add the shredded chicken, charred corn, diced red onion, and chopped cilantro to the bowl with the dressing.
  4. Fold the ingredients together gently until the chicken and vegetables are evenly coated in the creamy dressing.
  5. Gently stir in the crumbled cotija or feta cheese last to ensure the pieces remain intact.
  6. Divide the salad into airtight meal-prep containers and store in the refrigerator.
  7. Serve chilled or at room temperature, giving the salad a quick stir before eating.

Notes

To keep the salad fresh throughout the week, store it in the refrigerator for up to 4 days. If the salad releases moisture by day 3, add a tablespoon of sunflower seeds or extra crumbled cheese right before serving to restore texture. Feel free to customize by adding black beans for extra fiber or jalapeños for a spicy kick.