High-Protein Chicken Street Corn Salad
High-Protein Chicken Street Corn Salad combines juicy seasoned chicken, charred sweet corn, crisp romaine, and a tangy sour cream-lime dressing for a fresh, filling meal. It's a quick, high-protein lunch or dinner that comes together in about 30 minutes.
Equipment
- Large skillet
- Cutting Board
- Chef's Knife
- Small bowl
- Whisk
- Large Salad Bowl
Ingredients
- 1 lb chicken breast cut into 1-inch cubes
- 2 cups yellow corn kernels fresh, frozen, or canned
- 1 large head romaine lettuce chopped
- 1/2 cup Cotija cheese crumbled
- 1/4 cup red onion diced small
- 1/4 cup fresh cilantro chopped
- 1 tsp chili powder for garnish
- 1/2 cup sour cream
- 2 tbsp mayonnaise
- 2 tbsp lime juice freshly squeezed
Instructions
- Season the chicken cubes with a drizzle of oil, salt, pepper, and a pinch of chili powder. Heat a large skillet over medium-high heat and cook the chicken for 5-7 minutes, turning occasionally, until golden brown and cooked through. Transfer to a plate.
- In the same skillet, add the corn kernels in a single layer. Let them cook without stirring for 2-3 minutes until they start to char, then stir and cook another 1-2 minutes. Remove from heat.
- In a small bowl, whisk together the sour cream, mayonnaise, and lime juice until smooth. Season with a pinch of salt.
- In a large bowl, combine the chopped romaine, cooked chicken, charred corn, red onion, and cilantro. Drizzle with the dressing and toss gently to coat.
- Sprinkle the crumbled Cotija cheese and chili powder over the top. Serve immediately.
Notes
Storage: Store the chicken, corn, dressing, and chopped lettuce in separate containers in the fridge for up to 3 days. Assemble just before serving. If already dressed, eat within a few hours.
Reheating: Reheat the chicken in a skillet over medium heat or in the microwave until warmed through. It's also good cold.
Best Tips: Don't overcrowd the chicken in the pan so it sears instead of steaming. Use fresh lime juice for the brightest flavor. Char the corn in a dry skillet for the best smoky taste.
Variations: Swap chicken for black beans or tofu for a vegetarian version. Add diced avocado, jalapeño, or use feta instead of Cotija.