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- 2 cups cooked chicken breast, shredded - 2 ears of fresh corn, husked and grilled (or 1 cup frozen corn, thawed) - 1 red bell pepper, diced - 1 ripe avocado, diced - 1 cup cherry tomatoes, halved - 1/4 cup red onion, finely chopped - 1/2 cup fresh cilantro, chopped - Crunchy tortilla strips (for garnish) The main ingredients create a lively mix of flavors and textures. The cooked chicken breast brings protein and heartiness. Fresh corn, grilled or thawed, adds a sweet taste. Diced red bell pepper offers color and crunch. Diced avocado brings creaminess. Cherry tomatoes add a burst of juiciness. Red onion gives a sharp bite, while cilantro adds freshness. The tortilla strips add the perfect crunch on top. - 1/2 cup creamy Greek yogurt - 1 tablespoon fresh lime juice - 1 teaspoon chili powder - Salt and pepper to taste The dressing plays a key role in tying all the flavors together. Creamy Greek yogurt provides a rich base. Fresh lime juice adds tanginess. Chili powder gives a mild kick. Finally, salt and pepper enhance the overall taste. This dressing makes the salad bright and flavorful. {{ingredient_image_2}} To start, you need to prepare the corn. If you have fresh corn, preheat your grill to medium-high heat. Grill the two ears of corn for about 10 minutes. Turn them often until they are lightly charred. After grilling, let them cool for a bit. Once cooled, cut the kernels off the cob. If you use frozen corn, it’s easy too! Heat a skillet over medium heat. Add one cup of thawed corn and cook for about 5 to 7 minutes. Sauté until it is warm and slightly caramelized. Allow the corn to cool completely before adding it to the salad. Now, let’s mix the dressing. In a small bowl, whisk together half a cup of creamy Greek yogurt, one tablespoon of fresh lime juice, and one teaspoon of chili powder. Add a good pinch of salt and pepper to taste. Mix well until everything is smooth and combined. Next, it’s time to combine the salad. In a large mixing bowl, add the following ingredients: 2 cups of shredded cooked chicken, the grilled corn kernels, one diced red bell pepper, one diced ripe avocado, one cup of halved cherry tomatoes, 1/4 cup of finely chopped red onion, and 1/2 cup of chopped fresh cilantro. Mix gently to combine all the ingredients without mashing the avocado. Finally, let’s dress the salad. Pour the dressing over the salad mixture. Using a spatula or large spoon, gently fold everything together. Make sure all the ingredients are coated in the dressing. Taste the salad and adjust the flavors as needed. You can add more salt, pepper, or lime juice if you like. When serving, transfer the salad to a decorative bowl or platter. Just before serving, sprinkle crunchy tortilla strips on top for a tasty crunch. Enjoy your fresh and flavorful street corn chicken salad! For great chicken, use cooked chicken breast. Shred it into bite-sized pieces. Season with salt and pepper. If you want more flavor, add garlic powder or smoked paprika. You can grill the chicken for extra taste. Just cook it until it reaches 165°F. This keeps it juicy and delicious. Balancing flavors is key. The sweetness of corn pairs well with the creamy yogurt. Use lime juice to add brightness. Add diced red bell pepper for crunch. The fresh cilantro brings a pop of flavor too. Taste as you mix. Adjust salt, pepper, or lime juice to suit your taste. You want every bite to make your taste buds happy. Make your salad look vibrant. Serve it on a large platter to impress. Top it with crunchy tortilla strips for a fun texture. Add more fresh cilantro and lime wedges around the edges. This not only looks great but also invites guests to add a squeeze of lime. A colorful salad is a tasty salad! Pro Tips Use Fresh Ingredients: Opt for fresh corn and ripe avocados for the best flavor and texture in your salad. Adjust the Spice Level: Feel free to increase or decrease the chili powder based on your spice preference. Make Ahead: Prepare the salad ingredients in advance, but add the dressing and tortilla strips just before serving to maintain freshness. Garnish Wisely: Use extra cilantro and lime wedges for garnishing to enhance the visual appeal and flavor profile of the salad. {{image_4}} You can change the protein in this salad to fit your taste. - Other meat options: Try grilled shrimp or diced turkey for a new twist. These meats will add different textures and flavors to the salad. You can also use rotisserie chicken for a quick option. - Vegetarian alternatives: If you want a veggie version, use black beans or chickpeas. These add protein and make the salad filling. You can also include tofu for a tasty choice. Spices can change how your salad tastes. - Adjusting spices and herbs: If you like it spicy, add more chili powder or diced jalapeños. You can also use smoked paprika for a deeper flavor. For a fresh taste, try adding lime zest or fresh mint. These small changes can make a big impact. Fresh ingredients can brighten your salad. - Incorporating fresh veggies or fruits: Depending on the season, you can add different veggies. In summer, try ripe peaches or cucumbers for sweetness. In fall, diced apples or roasted butternut squash will add warmth and flavor. Fresh herbs like basil or dill can make the salad taste vibrant and alive. These variations let you make the salad your own. Enjoy exploring new flavors and textures! To store your Street Corn Chicken Salad, place it in an airtight container. Make sure to cool the salad completely before sealing it. This helps keep the flavors fresh and prevents extra moisture. When properly stored, it can last in the fridge for about 3 days. Always check for any off smells or changes in texture before eating leftovers. If you want to freeze the salad, it’s best to store the dressing separately. This keeps the salad fresh when you thaw it. For freezing, place the salad in a freezer-safe container. It will last for about 2 months in the freezer. When you’re ready to eat it, thaw it overnight in the fridge. Reheat the chicken in a skillet or microwave, then mix it back into the salad. Street Corn Chicken Salad lasts about 3 days in the fridge. If stored properly, it can stay fresh for up to 2 months in the freezer. After this time, the quality may drop. Always check for any signs of spoilage before consuming. Yes, you can use canned corn. It's quick and easy. Just drain and rinse the corn. Canned corn has a softer texture. It may lack some of the fresh flavor. If you prefer a crunchier bite, fresh or frozen corn is better. Street corn chicken salad lasts about 3 to 5 days in the fridge. Store it in an airtight container. This keeps it fresh and safe to eat. If you notice any changes in smell or texture, it's best to toss it. You can add many tasty things! Here are some ideas: - Black beans for extra protein. - Jalapeños for a spicy kick. - Cotija cheese for a salty flavor. - Chopped green onions for a fresh taste. - Lime wedges for extra zing. These additions can make your salad even more exciting! This blog post covered how to make a delicious street corn chicken salad. We explored each step, from preparing corn to mixing the dressing and serving suggestions. You learned tips for perfecting flavors and presentation. We also discussed fun variations, storage info, and answered common questions. Remember, enjoy experimenting with different ingredients and flavors. Create your own unique twist on this salad. You’ll impress your friends and family every time!

Street Corn Chicken Salad

A vibrant and refreshing salad featuring shredded chicken, grilled corn, and fresh vegetables, topped with a creamy dressing.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Course Main Course
Cuisine Mexican
Servings 4
Calories 350 kcal

Ingredients
  

  • 2 cups cooked chicken breast, shredded
  • 2 ears fresh corn, husked and grilled (or 1 cup frozen corn, thawed)
  • 1 each red bell pepper, diced
  • 1 each ripe avocado, diced
  • 1 cup cherry tomatoes, halved
  • 0.25 cup red onion, finely chopped
  • 0.5 cup fresh cilantro, chopped
  • 0.5 cup creamy Greek yogurt
  • 1 tablespoon fresh lime juice
  • 1 teaspoon chili powder
  • to taste salt and pepper
  • for garnish Crunchy tortilla strips

Instructions
 

  • Prepare the Corn: If you’re using fresh corn, preheat your grill to medium-high heat. Grill the corn ears for approximately 10 minutes, turning occasionally until they are lightly charred and tender. Allow them to cool slightly before cutting the kernels off the cob. For frozen corn, heat a skillet over medium heat, add the corn, and sauté until fully cooked and slightly caramelized, around 5-7 minutes. Let it cool completely before adding to the salad.
  • Mix the Dressing: In a small bowl, whisk together the Greek yogurt, fresh lime juice, chili powder, and a good pinch of salt and pepper. Stir until the mixture is smooth and fully combined.
  • Combine the Ingredients: In a large mixing bowl, add the shredded chicken, grilled corn kernels, diced red bell pepper, diced avocado, halved cherry tomatoes, finely chopped red onion, and chopped cilantro. Mix gently to incorporate all the ingredients together.
  • Dress the Salad: Pour the flavorful dressing over the salad mixture. Using a spatula or large spoon, gently fold the ingredients together until everything is well coated with the dressing, being careful not to mash the avocado.
  • Taste and Adjust: Sample the salad and make any necessary adjustments to the seasoning. Add more salt, pepper, or a splash more lime juice if desired to enhance the flavors.
  • Serve: Transfer the vibrant salad to a decorative serving bowl or large platter. Just before serving, top it off with a generous amount of tortilla strips for a delightful crunch.

Notes

For an eye-catching presentation, serve the salad on a large platter, garnished with additional fresh cilantro and lime wedges.
Keyword chicken, corn, grilled, healthy, salad