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This easy 10-minute meal combines street corn and rotisserie chicken to create an easy Street Corn Chicken Salad with the perfect crunch. It makes for an easy, wholesome work lunch to pack up into meal prep containers. Just serve with tortilla chips, or veggie sticks for serving.
Street Corn Chicken Salad
You’ll love how easy this chicken salad is to throw together. Just dice up the veggies, mix together the simple dressing and you’ll get the tastiest, healthy lunch. The dressing is tangy and smoky with a little kick of heat and all the fresh veggies provide a satisfying crunch. This fresh and hearty street corn salad is definitely good enough to be added to your menu rotation.
We’re using greek yogurt as the main base of the dressing so this isn’t the usually heavy and more fattening chicken salad. You can actually enjoy heaping portions of this tasty dish without the guilt (rare for my content, I know).
Key Ingredients
This street corn chicken salad is full of fresh and crunch ingredients and smothered in a satisfying lightened up dressing you’ll adore:
Greek yogurt – we’ll use a 2% of higher for creaminess.
Mayonnaise – just a touch to tone down the sour tang from the yogurt.
Lime juice – it may seem like too much sour, but trust me – this works.
Garlic – fresh garlic is used in the dressing, just 1 clove.
Seasonings – chili powder, paprika, and cumin
Tajin – you’ll love this addition to use for topping the chicken salad.
Pepper and Salt – freshly cracked pepper and sea salt.
Rotisserie chicken – shredded or cubed chicken breasts, depending on if you prefer chunkier salad.
Veggies – corn, red onion, cilantro, red pepper, green pepper, jalapeno, cilantro, avocado
Cojita Cheese – this is a crumbly Mexican cheese that is found in most street corn recipes.
How to Make Street Corn Chicken Salad
Make the Dressing
In a small bowl combine greek yogurt, mayo, garlic, lime juice and seasonings and salt and pepper (withholding the Tajin). Whisk until smooth, taste and adjust the seasonings to your liking.
Add Veggies + Chicken
To a large mixing bowl add corn, red pepper, green pepper, cilantro, jalapeno, cojita cheese and chicken.
Combine
Pour the dressing over everything and use a spoon or spatula to mix until it’s evenly coated. Add in the avocado and gently toss to mix it in being careful not to mash them. Top with a good sprinkling of Tajin and optionally, extra cojita cheese. Serve with veggie sticks or tortilla chips.
My Favorite Tools
Reusable Plastic Meal Prep Containers
Glass Food Meal Containers
Condiment Cups
Looking for More Easy Recipes?
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Street Corn Salad (Esquites)
I hope you enjoyed this recipe for this meal prep friendly Street Corn Chicken Salad! Be sure to comment below with any questions or feedback!
If you make these or any other recipes, don’t forget to tag me on IG @BadBatchBaking to be featured on my story. Seeing your recreations makes my day!
Street Corn Chicken Salad
Ingredients
Dressing
- 1/2 cup greek yogurt 2% or higher for creaminess
- 1/3 cup mayonnaise
- 1 lime juice and zest of
- 1 clove garlic minced or grated
- 1 tsp chili powder
- 1/2 tsp paprika
- 1/2 tsp cumin
- 1/2 tsp each salt and freshly cracked pepper
Salad Ingredients
- 14 oz can fire roasted corn drained well
- 2 cups rotisserie chicken diced or shredded
- 1/2 red bell pepper diced
- 1/2 green bell pepper diced
- 3 tablespoons cilantro chopped (more if desired)
- 1 jalapeno seeded and diced
- 1/2 small red onion minced
- 1/4 cup cojita cheese crumbled
- Optional toppings: tajin, diced avocado
Instructions
- In a small bowl combine greek yogurt, mayo, garlic, lime juice and zest, and seasonings and salt and pepper (withholding the Tajin). Whisk until smooth, taste and adjust the seasonings to your liking.
- To a large mixing bowl add corn, red pepper, green pepper, cilantro, jalapeno, cojita cheese and chicken.
- Pour the dressing over everything and use a spoon or spatula to mix until it's evenly coated. Add in the avocado if using and gently toss to mix it in being careful not to mash them.
- Top with a good sprinkling of Tajin and optionally, extra cojita cheese. Serve with veggie sticks or tortilla chips.
This is my new favorite meal prep for work lunches! It holds up well the entire week – nothing gets soggy or gross, and I don’t get sick of eating it. I couldn’t find cotija cheese so I subbed with queso fresco, which I couldn’t even taste, so I just skip the cheese. I also don’t add avocado because I don’t want it turning brown throughout the week. Still fantastic, even without them! And the Tajin is a MUST. This salad is so, so good. Even my husband, who hates Mayo-based cold salads, really likes this. Thanks for a fantastic recipe!
how will it turn out with nonfat yogurt?
Plain nonfat yogurt will work great. I just prefer the creaminess/decadence of the higher fat but taste-wise it will be the same.
Made this salad and it was amazing!! Loved it! Great with tortilla chips & even tortillas. Thank u!!
Just made it and OMG it is so delicious!!!!
Any ideas of the macros?!
THIS WAS AMAZING, added this to our gameday meals options! All the fresh ingredients bring this meal together!
THIS IS SO YUMMY