Salads

High-Protein Chicken Street Corn Salad

Name: High-Protein Chicken Street Corn Salad
Prep time: 15 min
Total time: 15 min
Cuisine: Mexican
Ingredients: 2 cups cooked chicken, shredded; 2 cups corn (fresh, canned, or frozen); 1/2 cup red onion, diced; 1 cup cherry tomatoes, halved; 1/2 cup cilantro, chopped; 1/4 cup feta cheese, crumbled; 2 avocados, diced; 2 tablespoons lime juice; 1 tablespoon olive oil; 1 teaspoon chili powder; Salt and pepper to taste

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This High-Protein Chicken Street Corn Salad is bright, fresh, and packed with satisfying protein. Tender shredded chicken meets sweet corn, creamy avocado, tangy lime, and salty feta for a dish that tastes like summer in every bite. The textures — crisp corn, juicy tomatoes, soft avocado, and a little crunch from red onion — make each forkful interesting. This salad comes together fast and works as a main for lunch, a hearty side at a barbecue, or meal-prep for the week. For a similar flavor mashup with warm flavors, see this Mexican street corn and chicken recipe inspiration to spark more ideas.

Recipe Information

Prep Time: 15 minutes
Cook Time: 0 minutes (no cooking required if using pre-cooked chicken and ready corn)
Total Time: 15 minutes
Servings: 4
Difficulty Level: Easy

Nutrition Information

(Approximate per serving)

Calories per serving: 390 kcal
Protein: 29 g
Carbohydrates: 25 g
Fat: 20 g
Fiber: 8 g
Sugar: 7 g
Sodium: 480 mg

Why Make This High-Protein Chicken Street Corn Salad

This salad is quick, protein-forward, and full of bold, familiar flavors. It balances savory shredded chicken with sweet corn and bright lime, while avocado adds creaminess and feta adds a salty tang. The high protein content keeps you full longer, making it perfect for active days or quick weekday meals. It also scales well for picnics, potlucks, or meal prep.

How to Make High-Protein Chicken Street Corn Salad

Follow a few simple steps: assemble the main ingredients, whisk a zippy lime dressing, toss everything gently, and finish with creamy avocado and crumbled feta. No special equipment or advanced skills are needed.

Ingredients:

2 cups cooked chicken, shredded
2 cups corn (fresh, canned, or frozen)
1/2 cup red onion, diced
1 cup cherry tomatoes, halved
1/2 cup cilantro, chopped
1/4 cup feta cheese, crumbled
2 avocados, diced
2 tablespoons lime juice
1 tablespoon olive oil
1 teaspoon chili powder
Salt and pepper to taste

Directions:

Step 1: Preparation

In a large bowl, combine the cooked chicken, corn, red onion, cherry tomatoes, and chopped cilantro. Make sure the corn is drained if using canned, and thawed and cooled if using frozen. If you like a smoky flavor, briefly char fresh or thawed corn in a hot skillet for 3–4 minutes before adding.

Step 2: Mixing

In a small bowl, whisk together the lime juice, olive oil, chili powder, and a pinch of salt and pepper until the dressing is smooth and slightly emulsified. Taste and adjust acidity or heat as needed.

Step 3: Cooking

Pour the dressing over the salad mixture and toss gently to combine so every piece gets a light coating of dressing. There’s no heat needed for this step — just mix until evenly dressed.

Step 4: Finishing

Gently fold in the diced avocado and crumbled feta to preserve the avocado’s shape. Serve immediately to enjoy creamy texture, or refrigerate up to a few hours before serving. If chilling, add avocado just before serving to keep it fresh.

How to Serve High-Protein Chicken Street Corn Salad

As a main: Serve over mixed greens or quinoa for an extra boost of fiber and bulk.
As a side: Pair with grilled fish, steak, or tacos for a summer plate.
In bowls: Spoon it over warmed brown rice or farro for a balanced bowl.
In wraps: Fill whole-wheat tortillas for portable lunches.
Serve chilled or at room temperature. The lime and cilantro make the salad taste bright and lively; the feta adds a salty contrast and the avocado gives a buttery mouthfeel.

How to Store High-Protein Chicken Street Corn Salad

Refrigerate: Store salad in an airtight container for up to 3 days. If you included avocado, expect browning and softer texture after the first day.
Separate storage: To keep avocado fresh, store the salad without avocado and feta, then add them just before serving; the base will keep 3–4 days.
Freezing: Not recommended — avocados and fresh tomatoes lose texture when frozen. Cooked chicken and corn freeze well, but assembled salad will suffer.

Expert Tips for Perfect High-Protein Chicken Street Corn Salad

Use warm or chilled chicken: Warm chicken absorbs dressing slightly for better flavor; chilled is quicker and great for meal prep.
Char the corn: For a smoky boost, char corn kernels in a dry skillet or on a grill for a few minutes. It adds depth.
Choose ripe avocados: Look for slight give when pressed. Ripe avocado brings creamy texture; underripe will be firm and less flavorful.
Adjust salt carefully: Feta is salty — add salt after tasting the combined salad.
Add crunch: Toasted pepitas or crushed tortilla chips add great texture if you want a contrast.
Flavor boost: A small splash of apple cider vinegar or a pinch of smoked paprika lifts the dressing.

Delicious Variations

Southwest Black Bean Boost: Add a cup of rinsed black beans for extra fiber and color.
Spicy Kick: Stir in 1 minced jalapeño or 1/4 teaspoon cayenne to the dressing.
Greek Twist: Swap cilantro for chopped parsley and add kalamata olives.
Creamy Cilantro-Lime: Mix 2 tablespoons Greek yogurt into the dressing for extra creaminess.
Low-Fat Option: Use 1 tablespoon olive oil and skip feta or use reduced-fat feta to cut calories.

Frequently Asked Questions

Q: Can I use rotisserie chicken?
A: Yes. Rotisserie chicken works great and saves time. Shred the meat and remove excess skin if you want less fat.

Q: Is canned corn okay to use?
A: Yes. Drain and rinse canned corn to reduce sodium. Fresh or thawed frozen corn gives better texture, but canned is convenient.

Q: How long will the salad last in the fridge?
A: The base (without avocado and feta) lasts 3–4 days in an airtight container. With avocado added, plan to eat within 1–2 days for best texture.

Q: Can I make this salad ahead for a picnic?
A: Yes — pack dressing separately and add avocado and feta at serving time to keep the salad fresh and avoid sogginess.

Q: How can I increase the protein even more?
A: Add a cup of cooked quinoa or a can of drained rinsed beans, or increase the chicken to 3 cups. Greek yogurt in the dressing also adds protein.

Q: Can I substitute feta with another cheese?
A: Sure. Cotija or queso fresco keep the Mexican-street-corn vibe. For milder flavor, use diced mozzarella or skip cheese for a dairy-free option.

Conclusion

This High-Protein Chicken Street Corn Salad is an easy, flavorful dish that balances creamy, sweet, tangy, and salty notes in every bite. It’s fast to assemble, flexible with ingredients, and satisfying as a main or side. If you want another street-corn-inspired chicken idea to compare flavors and presentation, check out Healthy Street Corn-Inspired Chicken Salad – Sweet Savory and Steph. Give this salad a try this week — it’s a simple way to enjoy a protein-packed, colorful meal.