Description
A vibrant blend of juicy chicken, sweet corn, and fresh vegetables in a creamy dressing, perfect for any gathering.
Ingredients
Scale
- 2 boneless, skinless chicken breasts
- 1 tbsp olive oil
- Juice of 1 lime
- 1 tsp chili powder
- ½ tsp smoked paprika
- 1 clove garlic, minced
- Salt and pepper to taste
- 2 ears fresh corn or 1½ cups frozen corn
- 1 tsp olive oil for grilled corn
- ½ tsp cumin
- Pinch of cayenne pepper
- 1 tbsp chopped cilantro
- 1 cup cherry tomatoes, halved
- ½ red onion, finely diced
- 1 bell pepper, chopped
- 2 cups romaine lettuce or spinach
- ½ cup plain Greek yogurt
- Juice of ½ lime
- 1 tbsp olive oil for dressing
Instructions
- Prepare the chicken: Season the chicken breasts with olive oil, lime juice, chili powder, smoked paprika, minced garlic, salt, and pepper. Grill or bake until cooked through, about 6-7 minutes per side. Shred the chicken into bite-sized pieces.
- Cook the corn: Grill corn cobs for about 10 minutes until tender. Remove kernels for fresh corn or microwave frozen corn until heated through.
- Mix the dressing: In a bowl, blend Greek yogurt, the juice of half a lime, and a tablespoon of olive oil until smooth.
- Combine the salad: In a large mixing bowl, toss the shredded chicken, corn, chopped cilantro, cherry tomatoes, diced red onion, bell pepper, and romaine or spinach. Drizzle the dressing over the top and mix gently.
- Chill: Let the salad rest in the refrigerator for at least 30 minutes before serving.
Notes
Make-ahead tips: Prepare components in advance and store separately for maximum freshness. Consider using an air fryer for healthier chicken.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Grilling
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 300
- Sugar: 5g
- Sodium: 300mg
- Fat: 10g
- Saturated Fat: 1.5g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 5g
- Protein: 30g
- Cholesterol: 65mg
Keywords: salad, high protein, chicken, corn, healthy meal