Description
Delicious and Nutritious: High Protein Chicken Street Corn Salad
Ingredients
Scale
- 1 pound boneless, skinless chicken breasts
- 1 cup corn kernels
- 1 red bell pepper, diced
- 1 jalapeño, diced
- 1/2 red onion, diced
- 1/4 cup chopped cilantro
- 1 tablespoon olive oil
- 1/2 cup plain, nonfat Greek yogurt
- 2 tablespoon mayonnaise
- 2 tablespoon lime juice
- 1 teaspoon lime zest
- 1/2 teaspoon chili powder
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 cup crumbled cotija cheese
Instructions
- Season the chicken breasts with salt, black pepper, smoked paprika, chili powder, garlic powder, and cumin. Heat olive oil in a skillet over medium-high heat and cook the chicken for 5-6 minutes per side until it reaches an internal temperature of 165°F. Allow the chicken to rest for 5 minutes before dicing or shredding it.
- In the same skillet, add the corn kernels and cook for 5-6 minutes, stirring occasionally, until they develop a char and golden-brown color.
- In a small bowl, whisk together Greek yogurt, mayonnaise, lime juice, lime zest, chili powder, smoked paprika, salt, and pepper until smooth and creamy.
- In a large mixing bowl, combine the cooked chicken, charred corn, diced red bell pepper, jalapeño, red onion, and chopped cilantro. Pour the creamy lime dressing over the top and toss until evenly coated.
- Top the salad with crumbled cotija cheese and a sprinkle of Tajin or chili-lime seasoning. Serve with fresh lime wedges on the side.
Notes
The salad can be stored in airtight containers in the refrigerator for up to 4 days.
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 3g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 5g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 5g
- Protein: 35g
- Cholesterol: 80mg