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Imagine a vibrant salad that captures the essence of summer on every forkful. This Street Corn Chicken Salad does just that! It’s a celebration of fresh ingredients and bold spices, perfect for a light lunch or a satisfying dinner.
In this recipe, tender chicken mingles with sweet corn, creating layers of flavor that are both comforting and refreshing. The addition of diced red bell pepper, red onion, and jalapeno adds a crunch and a hint of heat that complements the creamy dressing.
Speaking of dressing, we’ve lightened things up with a mix of mayonnaise and nonfat Greek yogurt, brightened by the zest and juice of a lime. A blend of spices—cumin, paprika, and chili powder—adds depth and a subtle smokiness, while salt and pepper bring everything into perfect balance.
To finish, fresh green onions, cilantro, and crumbled Cotija cheese are sprinkled over the top, adding a burst of freshness and a creamy, salty finish that ties everything together beautifully.
This Street Corn Chicken Salad isn’t just a meal; it’s a symphony of flavors that will transport you to sun-drenched afternoons and lively gatherings. Ready to dive in? Let’s get started!
The recipe can be found here.
Start by preheating the oven to 400 degrees F and lining a baking sheet with parchment paper. Chop the bell pepper, onion, and jalapeno. Place the bell pepper, onion, jalapeno, and corn on the baking sheet. Spritz with olive oil spray and season with salt and pepper.
Bake for 25 minutes to roast the vegetables then remove from the oven and let cool.
While the vegetables roast, make the dressing. Combine the mayonnaise, yogurt, lime zest, lime juice, cumin, paprika, salt, and chili powder in a bowl. Whisk to combine then refrigerate until ready to use.
After the vegetables are roasted and cooled, add to a large mixing bowl. Add the chopped chicken, green onion, and cilantro, and toss to combine. Then, add the dressing and toss everything together until evenly coated.
Crumble the cotija cheese, add about 75 % of the cheese and toss to combine. Pour into a serving bowl (or use the currently bowl to serve). Crumble the remaining cotija cheese over the top to garnish. Serve and enjoy!
The recipe can be found here.
Any leftovers should be stored in an airtight container in the fridge.
With each bite of this Street Corn Chicken Salad, you’ll experience a delightful medley of flavors and textures that evoke the warmth of summer. Whether served as a satisfying lunch, a light dinner, or a vibrant side dish at your next barbecue, this salad promises to be a hit.
Happy Cooking!
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