Grilled Chicken Street Corn Salad (Print Page)
Grilled chicken and charred corn tossed with creamy lime dressing, avocado, and cotija cheese for a protein-rich meal.
# What You Need:
→ Chicken
01 - 2 large boneless, skinless chicken breasts (about 1.1 lb)
02 - 1 tablespoon olive oil
03 - 1/2 teaspoon smoked paprika
04 - 1/2 teaspoon garlic powder
05 - 1/2 teaspoon ground cumin
06 - 1/2 teaspoon salt
07 - 1/4 teaspoon ground black pepper
→ Salad
08 - 4 ears fresh corn (or 3 cups frozen/thawed corn kernels)
09 - 1 cup cherry tomatoes, halved
10 - 1/2 small red onion, finely diced
11 - 1/2 cup fresh cilantro, chopped
12 - 1 jalapeño pepper, seeded and finely chopped
13 - 1 ripe avocado, diced
14 - 1/2 cup crumbled cotija cheese (or feta)
→ Dressing
15 - 3 tablespoons plain Greek yogurt (or light sour cream)
16 - 2 tablespoons mayonnaise
17 - 2 tablespoons fresh lime juice
18 - 1 teaspoon honey
19 - 1/2 teaspoon chili powder
20 - 1/4 teaspoon salt
# Directions:
01 - Preheat an outdoor grill or grill pan to medium-high heat, approximately 400°F.
02 - Brush the chicken breasts evenly with olive oil, then rub with smoked paprika, garlic powder, cumin, salt, and black pepper until well coated on all sides.
03 - Place the seasoned chicken on the grill and cook for 6 to 7 minutes per side, until the internal temperature reaches 165°F. Transfer to a plate and rest for 5 minutes before slicing thinly against the grain.
04 - Grill the corn ears in their husks or wrapped in foil for 10 to 12 minutes, rotating every few minutes, until lightly charred and tender. Cut the kernels off the cobs with a sharp knife. If using frozen corn, sear in a hot skillet for 3 to 4 minutes until charred.
05 - In a large mixing bowl, combine the grilled corn kernels, halved cherry tomatoes, diced red onion, chopped cilantro, jalapeño, diced avocado, and crumbled cotija cheese.
06 - In a small bowl, whisk together the Greek yogurt, mayonnaise, fresh lime juice, honey, chili powder, and salt until smooth and creamy.
07 - Add the sliced grilled chicken to the salad bowl, drizzle the dressing over the top, and toss gently to coat everything evenly. Serve immediately, garnished with additional cilantro and cotija cheese if desired.
# Expert Tips:
01 -
- That charred corn crunch paired with creamy lime dressing will ruin regular salads for you.
- It delivers 35 grams of protein per serving without tasting like meal prep.
02 -
- Do not skip the resting period for the chicken or all those juices will run out onto your cutting board.
- Adding avocado right before serving prevents it from oxidizing into an unappetizing brown mess.
03 -
- Pat the chicken completely dry before applying oil and spices or the seasoning slides right off.
- Grilling corn in the husk protects the kernels from burning while still delivering that smoky char.