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- 2 cups cooked chicken breast, shredded - 2 ears of corn (fresh or frozen) - 1 red bell pepper, diced - 1 avocado, diced - 1 cup cherry tomatoes, halved - 1/4 cup red onion, finely chopped - 1/2 cup cilantro, chopped - 1/2 cup Greek yogurt - 1 tablespoon lime juice - 1 teaspoon chili powder - Salt and pepper to taste - Tortilla strips (for garnish) This salad features bright, fresh flavors. You need just a few key ingredients to make it shine. First, grab chicken. You can use leftover chicken or cook some fresh. Shredding it helps mix in the flavors. Next, corn adds sweetness. If you use fresh corn, grill it for a smoky taste. If you use frozen corn, just sauté it until warm. The red bell pepper gives a nice crunch and color. Diced avocado adds creaminess, making the salad rich. Cherry tomatoes burst with juice and flavor. Red onion gives a sharp bite, while cilantro adds a fresh herb taste. For a creamy dressing, Greek yogurt works great. Mix it with lime juice and chili powder for a zesty kick. Finally, don’t forget salt and pepper to taste. Tortilla strips add a fun crunch on top. These ingredients come together to create a delicious meal. Feel free to mix and match based on what you have at home. Enjoy! {{ingredient_image_1}} Grilling fresh corn: step-by-step 1. Start by husking the corn. Remove all the green leaves and silk. 2. Preheat your grill to medium-high heat. 3. Place the corn directly on the grill. 4. Grill for about 10 minutes. Turn the corn every few minutes. 5. Look for light char marks to show it’s ready. 6. Once cool, cut the kernels off the cob and set aside. Using frozen corn: sautéing instructions 1. If using frozen corn, take 1 cup and thaw it. 2. Heat a pan over medium heat. 3. Add the thawed corn to the pan. 4. Cook for about 5 minutes, stirring often. 5. Sauté until the corn is heated through and slightly caramelized. 6. Let it cool before adding to the salad. Ingredients for the dressing - 1/2 cup Greek yogurt - 1 tablespoon lime juice - 1 teaspoon chili powder - Salt and pepper to taste Steps to achieve a smooth consistency 1. In a medium bowl, add Greek yogurt. 2. Squeeze in the lime juice. 3. Add chili powder, salt, and pepper. 4. Whisk the mixture until it is smooth and creamy. 5. Taste and adjust seasoning if needed. Combining all ingredients 1. In a large mixing bowl, add shredded chicken. 2. Next, add the prepared corn, diced red bell pepper, diced avocado, halved cherry tomatoes, finely chopped red onion, and chopped cilantro. Tossing with dressing 1. Pour the dressing over the salad mixture. 2. Gently toss everything together. 3. Ensure that each piece is coated with the dressing. Adjusting the seasoning 1. Taste the salad to check the flavor. 2. Add more salt, pepper, or lime juice if desired. Presentation tips for serving 1. Transfer the salad to a large serving bowl. 2. Garnish with tortilla strips on top. 3. Add extra cilantro and lime wedges for color. 4. Serve it fresh for a vibrant meal. - Best way to grill corn: Start with fresh corn. Husk the ears and remove all silk. Heat your grill to medium-high. Place the corn directly on the grill. Cook for about 10 minutes, turning it often. Look for a nice char on all sides. Once done, let it cool before cutting off the kernels. - Choosing ripe avocados and tomatoes: For avocados, look for ones that feel slightly soft when you squeeze them. A slight give means they are ripe. For tomatoes, aim for ones that are bright and firm. They should smell sweet. This ensures they are fresh and full of flavor. - Vegan alternatives: You can replace the chicken with chickpeas or black beans for a vegan version. Use cashew cream instead of Greek yogurt for a rich, creamy dressing. - Adding different proteins or veggies: Try adding shrimp, tofu, or even hard-boiled eggs. You can also include corn, zucchini, or radishes for extra crunch and flavor. - Pairing with drinks or side dishes: This salad goes well with a cold drink, like iced tea or a light beer. You can serve it with tortilla chips on the side for more texture. - Storing leftover salad: Place any leftovers in an airtight container. Store it in the fridge for up to three days. Keep the tortilla strips separate to maintain their crunch. Pro Tips Fresh Corn is Best: For the most flavorful salad, use fresh corn that has been grilled to achieve a smoky sweetness. The charring enhances the overall taste. Customize Your Dressing: Feel free to adjust the amount of lime juice and chili powder in the dressing to suit your taste. A little extra lime can add a refreshing zing! Storage Tips: If you have leftovers, store the salad and dressing separately to keep the ingredients fresh. Combine them just before serving for the best texture. Add More Crunch: For an extra layer of texture, consider adding diced cucumber or sliced radishes. They will give your salad a refreshing crunch! {{image_2}} You can change up the dressing for this salad. If you want a creamy taste, try using sour cream or avocado instead of Greek yogurt. You can also blend in some ranch dressing for a familiar flavor. For a zesty kick, make a vinaigrette with olive oil and vinegar. This gives the salad a fresh twist while keeping it light. Not a fan of cilantro? You can swap it for parsley or basil. Both herbs add a fresh note. If you dislike red onion, use green onions or shallots. They provide a milder taste. You can also switch up the veggies based on the season. Try adding corn, zucchini, or bell peppers when they are fresh and in season. To give this salad a Southwestern flair, add black beans or corn salsa. These ingredients enhance the flavor and add texture. If you want a Mediterranean touch, mix in feta cheese and olives. These ingredients change the flavor but keep it delicious and fun. Each variation brings a new taste to your table. To keep your Street Corn Chicken Salad fresh, store it in the fridge. Use an airtight container for best results. This helps prevent odors and keeps the salad tasty. Your salad will stay good for about three days. After that, the veggies may get soggy. Always check for freshness before eating. You can prepare this salad in advance for quick meals. Start by cooking the chicken and corn. Store them in separate containers to keep them fresh. Use glass or BPA-free plastic containers for storage. These options are safe and easy to clean. Label your containers with the date to track freshness. Enjoy your meal prep! What can I use instead of Greek yogurt? You can use sour cream or plain yogurt as an easy swap. For a dairy-free option, try cashew cream or coconut yogurt. These substitutes will keep your salad creamy and tasty. Can this salad be made ahead of time? Yes, you can make this salad a few hours in advance. Just mix all the ingredients, but wait to add the dressing until right before serving. This keeps everything fresh and crisp. Calories and macro breakdown per serving This salad has about 300 calories per serving. It contains around 25 grams of protein, 15 grams of carbs, and 18 grams of fat. It is a filling and healthy choice. Dietary considerations This salad is gluten-free, making it a great option for those with gluten sensitivities. It also offers healthy fats and lean protein. How to scale the recipe for larger gatherings To serve more people, just double or triple the ingredients. You can also add more veggies like corn or bell peppers for extra volume. Suggestions for customizing portions You can easily adjust the recipe. If you want smaller servings, cut down the chicken or use less dressing. This way, you can create the perfect size for any meal. This salad brings fresh flavors and easy prep. You learned about key ingredients and how to prepare them. I shared tips for grilling corn, choosing ripe veggies, and dressing options. Customize it to your taste with different proteins or dressings. Whether serving at a casual meal or as a side dish, it impresses. Enjoy the bright colors and flavors, and feel good knowing it’s healthy. Keep these ideas in mind for your next meal to share with friends and family. Happy cooking!

Street Corn Chicken Salad

A refreshing salad featuring grilled corn, shredded chicken, and vibrant vegetables, topped with a creamy dressing.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Course Main Course
Cuisine Mexican
Servings 4

Ingredients
  

  • 2 cups cooked chicken breast, shredded
  • 2 ears fresh corn, husked and grilled
  • 1 cup frozen corn, thawed
  • 1 piece red bell pepper, diced
  • 1 piece avocado, diced
  • 1 cup cherry tomatoes, halved
  • 0.25 cup red onion, finely chopped
  • 0.5 cup cilantro, chopped
  • 0.5 cup Greek yogurt
  • 1 tablespoon lime juice
  • 1 teaspoon chili powder
  • to taste salt and pepper
  • as needed tortilla strips for garnish

Instructions
 

  • Prepare the Corn: If using fresh corn, grill the corn ears over medium-high heat for about 10 minutes, turning regularly until lightly charred. Once cool, cut the kernels off the cob and set aside. If using frozen corn, sauté in a pan over medium heat until cooked through and slightly caramelized, then let cool.
  • Mix the Dressing: In a separate bowl, combine the Greek yogurt, lime juice, chili powder, salt, and pepper. Mix well to create a smooth dressing.
  • Combine the Ingredients: In a large mixing bowl, combine the shredded chicken, grilled corn, diced red bell pepper, avocado, cherry tomatoes, red onion, and cilantro.
  • Dress the Salad: Pour the prepared dressing over the salad mixture. Gently toss to combine all ingredients evenly, ensuring the dressing coats everything well.
  • Taste and Adjust: Taste the salad and adjust seasoning with more salt, pepper, or lime juice if desired.
  • Serve: Transfer the salad to a serving bowl or platter. Garnish with tortilla strips on top for added crunch.

Notes

Serve the salad on a large platter, garnished with extra cilantro and lime wedges for a vibrant touch.
Keyword chicken, corn, grilled, healthy, salad