High Protein Chicken Street Corn Salad (Printer-friendly)
Fresh grilled chicken meets charred corn, black beans, and zesty lime dressing in this satisfying main dish salad.
# What You'll Need:
→ Chicken
01 - 2 medium boneless, skinless chicken breasts (about 14 ounces)
02 - 1 tablespoon olive oil
03 - 1 teaspoon smoked paprika
04 - 1/2 teaspoon ground cumin
05 - 1/2 teaspoon kosher salt
06 - 1/4 teaspoon black pepper
→ Corn & Vegetables
07 - 2 cups corn kernels (fresh, grilled, or thawed from frozen)
08 - 1 cup cherry tomatoes, halved
09 - 1/2 cup red onion, finely diced
10 - 1 jalapeño, seeded and finely chopped
11 - 1 cup canned black beans, rinsed and drained
12 - 1/4 cup fresh cilantro, chopped
→ Creamy Dressing
13 - 3/4 cup plain nonfat Greek yogurt (about 7 ounces)
14 - 2 tablespoons light mayonnaise
15 - 1 tablespoon fresh lime juice
16 - 1 teaspoon honey
17 - 1/2 teaspoon chili powder
18 - 1/2 teaspoon garlic powder
19 - 1/4 teaspoon salt
→ Garnish
20 - 1/4 cup crumbled cotija or feta cheese
21 - Lime wedges
# Directions:
01 - Preheat a grill or grill pan over medium-high heat.
02 - Brush chicken breasts with olive oil and season both sides with smoked paprika, cumin, salt, and pepper.
03 - Grill chicken for 5-7 minutes per side, or until cooked through and juices run clear. Remove and let rest for 5 minutes, then dice into bite-sized pieces.
04 - If using fresh corn, grill the cobs for 8-10 minutes, turning occasionally, until lightly charred. Cut kernels from the cob. If using frozen corn, sauté in a dry skillet over high heat until lightly charred.
05 - In a large bowl, combine corn, cherry tomatoes, red onion, jalapeño, black beans, and cilantro.
06 - In a small bowl, whisk together Greek yogurt, mayonnaise, lime juice, honey, chili powder, garlic powder, and salt until smooth.
07 - Add diced chicken and creamy dressing to the salad. Toss gently to combine.
08 - Top with crumbled cheese and serve with lime wedges.
# Expert Advice:
01 -
- The Greek yogurt dressing gives you all that creamy street corn satisfaction without the heavy mayo guilt
- Each bowl packs 33 grams of protein but somehow still tastes like summer vacation
02 -
- Letting the chicken rest for five minutes after grilling makes all the difference between juicy and dry meat
- The dressing needs to sit on the salad for at least 10 minutes so those flavors can really marry
03 -
- A splash of the lime juice in the chicken's spice rub helps tenderize the meat
- The honey in the dressing balances the heat and acidity without making it taste sweet