Street Corn Chicken Salad

Course: Main Course

Cuisine: Mexican

Diet: Gluten Free

Prep Time: 15

Total Time: 15

Servings: servings

Calories: 267kcal

Author: Lauren

This Street Corn Chicken Salad is the ultimate summer meal prep. It's high in protein, easy to make, and perfect for satisfying all your street corn cravings!

Print Recipe

Ingredients

3 cups cooked shredded chicken (300g)
1.5 cups corn (210g) thawed if frozen
1/2 cup plain Greek yogurt (120g)
2 Tbsp. light mayo (30g)
1/3 cup crumbled cotija or feta (40g)
1/4 cup finely diced red onion (40g)
1/4 cup fresh chopped cilantro or frozen cubes--see notes
1 lime juiced
1 tsp. chili powder
1/2 tsp. garlic powder
1/2 tsp. salt
1/4 tsp. black pepper
Ideas for serving: Tortilla chips, crackers, soft street tortillas, crunchy taco shells, sandwich thins, wraps, fresh veggies.

Instructions

Add the shredded chicken, corn, Greek yogurt, mayo, cotija or feta, red onion, cilantro, lime juice, chili powder, garlic powder, salt, and pepper to a large bowl.
Mix until everything is well combined.
Taste and adjust with more lime juice, salt, or chili powder as needed.
Serve with tortilla chips, crackers, on sandwich thins, wrapped in a tortilla, stuffed in a pita… truly however you fancy. Enjoy!

Notes

For best flavor, chill for 20–30 minutes before serving.

Corn: Fresh, canned, frozen, grilled… whatever you have! If using frozen corn, just thaw and pat dry with a paper towel first so the salad doesn’t get watery.

Greek yogurt: Sour cream also works great, or you can use extra mayo.

Cilantro: Fresh cilantro is great, but I honestly love keeping frozen cilantro cubes on hand for recipes like this — so easy and still gives it that fresh flavor!

This chicken salad is gluten-free as written. Just be sure to serve with gluten-free options like tortilla chips, corn tortillas, crunchy taco shells, veggies, or gluten-free wraps/crackers as needed.

Nutrition