Description
A fresh and flavorful Healthy Street Corn-Inspired Chicken Salad combining shredded chicken with sweet corn, vibrant vegetables, and a creamy, tangy dressing seasoned with chili powder and cumin, perfect for a quick and nutritious meal.
Ingredients
Scale
Salad Ingredients
- 2 cups cooked chicken breast, shredded
- 1 cup corn kernels (fresh, frozen, or grilled)
- ½ cup diced red bell pepper
- ½ cup chopped cilantro
- ¼ cup red onion, finely chopped
Dressing Ingredients
- 1 tablespoon lime juice
- 1 tablespoon olive oil
- 2 tablespoons Greek yogurt
- ½ teaspoon chili powder
- ½ teaspoon cumin
- Salt and pepper to taste
Optional Add-ins
- ¼ cup crumbled feta cheese
- 1 tablespoon mayonnaise (optional for extra creaminess)
Instructions
- Combine Salad Ingredients: In a large bowl, mix together the shredded chicken, corn kernels, diced red bell pepper, finely chopped red onion, and chopped cilantro until well combined.
- Prepare Dressing: In a separate smaller bowl, whisk together lime juice, olive oil, Greek yogurt, chili powder, cumin, salt, and pepper until the dressing is smooth and well emulsified.
- Toss Salad with Dressing: Pour the prepared dressing over the chicken and vegetable mixture. Toss everything thoroughly to ensure the salad is evenly coated with the tangy and flavorful dressing.
- Add Optional Ingredients: If desired, gently fold in the crumbled feta cheese and mayonnaise to add extra creaminess and richness to the salad.
- Serve: Enjoy the salad immediately served over fresh greens, wrapped in a tortilla, or alongside tortilla chips for a versatile and satisfying meal.
Notes
- This salad is best served fresh but can be refrigerated for up to 2 days in an airtight container.
- Grilling the corn before adding it to the salad adds a delicious smoky flavor.
- For a spicier kick, add a pinch of cayenne pepper or a diced jalapeño to the dressing.
- To make it dairy-free, omit the Greek yogurt, feta, and mayonnaise or substitute with plant-based alternatives.
