The Ultimate High-Protein Chicken Street Corn Salad Bowl
This vibrant high-protein chicken street corn salad bowl transforms classic Mexican street corn flavors into a complete meal that’s as nutritious as it is delicious.
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Total Time: 50 minutes
- Yield: 4 servings
- Category: Salad
- Method: Grilling
- Cuisine: Mexican
- Diet: High protein
Ingredients
- 2 tablespoons olive oil
- 2 tablespoons lime juice
- 1 tablespoon chili powder
- 1 teaspoon smoked paprika
- 4 cloves minced garlic
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 4 chicken breasts
- 2 ears of corn
- 1 teaspoon cumin
- 1/4 teaspoon cayenne pepper
- 1/4 cup chopped cilantro
- 1/4 cup Greek yogurt
- 2 tablespoons honey (optional)
- 1 cup halved cherry tomatoes
- 1/2 cup diced red onion
- 1 cup chopped bell pepper
- 1/2 cup crumbled cotija or feta cheese
- 1 lime, cut into wedges
Instructions
- Combine olive oil, lime juice, chili powder, smoked paprika, minced garlic, salt, and pepper in a bowl, then coat chicken breasts thoroughly and marinate for 20-30 minutes in the refrigerator.
- Heat a grill or grill pan to medium-high heat and cook the chicken for 5-6 minutes per side until the internal temperature reaches 165°F. Let rest for 5 minutes before slicing into strips.
- While the chicken cooks, brush corn with olive oil and grill for 8-10 minutes, turning occasionally, until kernels develop a nice char.
- Cut the corn kernels off the cob and toss them in a bowl with cumin, a pinch of cayenne pepper, chopped cilantro, and a squeeze of lime juice.
- Prepare the dressing by whisking together Greek yogurt, lime juice, olive oil, honey (if using), salt, pepper, and a dash of garlic powder until smooth and creamy.
- Arrange romaine lettuce or spinach as your base in each serving bowl, then top with sliced chicken, the seasoned corn mixture, halved cherry tomatoes, diced red onion, and chopped bell pepper.
- Drizzle each bowl with the yogurt dressing, then sprinkle with crumbled cotija or feta cheese.
- Serve immediately with lime wedges on the side. For meal prep, store each component separately and assemble just before eating.
Notes
- Perfect the corn char: Rotate corn every 2 minutes while grilling for the best char.
- Marinate strategically: For better flavor, marinate chicken for 2-4 hours.
- Prep the onion properly: Soak diced red onion in ice water for 10 minutes to cut the bite.
- Layer for presentation: Arrange salad components for visual impact.
- Temperature matters: Serve corn mixture at room temperature.
- Dress with precision: Serve extra dressing on the side for freshness.