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High Protein Chicken Street Corn Salad

A creamy, smoky, protein-packed chicken salad loaded with roasted vegetables, corn, lime, and Cotija cheese for an easy healthy dinner.
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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings: 8 cups
Course: Dinner, Main Course
Cuisine: American, Mexican-inspired
Calories: 242
Ingredients Equipment Method Notes

Ingredients
  

  • 1 red bell pepper chopped
  • 1 red onion chopped
  • 1 jalapeño seeded and chopped
  • 16 oz frozen corn
  • olive oil spray
  • 1/2 tsp kosher salt for roasted vegetables
  • 4 cups cooked chicken breast chopped
  • 1/2 cup light mayo
  • 1/2 cup plain nonfat Greek yogurt
  • 1 lime zested and juiced
  • 1/2 tsp cumin
  • 1 tsp paprika
  • 2 tsp chili powder
  • 1/2 tsp kosher salt for dressing
  • 1 bunch scallions chopped
  • 1/2 cup fresh cilantro chopped
  • 1.5 oz Cotija cheese

Equipment

  • Sheet pan
  • large mixing bowl
  • whisk

Method
 

  1. Preheat the oven to 400°F.
  2. Chop the red bell pepper and red onion into bite-sized pieces.
  3. Seed and finely chop the jalapeño.
  4. Add the chopped vegetables and frozen corn to a sheet pan.
  5. Spray lightly with olive oil spray and season with kosher salt.
  6. Roast for 20 to 25 minutes until tender and slightly caramelized.
  7. Let the roasted vegetables cool slightly.
  8. In a large bowl, whisk together light mayo, Greek yogurt, lime zest, lime juice, cumin, paprika, chili powder, and kosher salt.
  9. Add the chopped chicken to the dressing.
  10. Stir in the roasted vegetables, corn, scallions, and cilantro.
  11. Toss thoroughly until evenly coated.
  12. Sprinkle Cotija cheese over the top before serving.

Notes

Rotisserie chicken works well as a shortcut. Fresh grilled corn can replace frozen corn for extra smoky flavor. Parmesan cheese may be substituted for Cotija cheese. Store leftovers in the refrigerator for up to 4 days. Serve in wraps, lettuce cups, sandwiches, or over greens.