Description
A cozy, high-protein twist on classic street corn salad, perfect for easy weeknight dinners or meal prep.
Ingredients
Scale
- 2 cups cooked chicken breast, diced
- 3 cups corn (fresh, frozen, or canned)
- 1/2 cup red onion, finely diced
- 1/2 cup crumbled cotija cheese
- 1/2 cup fresh cilantro, chopped
- 1 jalapeño, seeded and minced
- 1/2 cup plain non-fat Greek yogurt
- 1/4 cup light mayonnaise
- 2 tablespoons fresh lime juice
- 1 teaspoon chili powder
- 1/2 teaspoon ground cumin
- 1/4 teaspoon garlic powder
- Salt and pepper, to taste
Instructions
- Whisk together the Greek yogurt, light mayonnaise, fresh lime juice, chili powder, cumin, garlic powder, salt, and pepper until smooth.
- Combine the diced chicken, corn, finely diced red onion, crumbled cotija cheese, chopped cilantro, and minced jalapeño in a large mixing bowl.
- Pour the dressing over the chicken mixture and gently toss until everything is well coated.
- Taste and adjust with additional salt, pepper, or lime juice if needed.
- Cover the bowl and refrigerate for at least 30 minutes to allow the flavors to meld.
- Stir once before serving, and garnish with extra cotija cheese and chopped cilantro if desired.
Notes
For best flavor, make this salad a day in advance. Try adding avocado or mixing in black beans for added richness and fiber.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: Mixing
- Cuisine: Mexican
Nutrition
- Serving Size: 1 cup
- Calories: 320
- Sugar: 4g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 4g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 28g
- Cholesterol: 75mg