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Description
A healthy, high-protein twist on Mexican street corn salad featuring shredded chicken breast mixed with sweet corn, creamy yogurt-based dressing, cotija cheese, and fresh cilantro for a flavorful, no-cook meal.
Ingredients
- 1 lb cooked chicken breast, shredded
- 2 cups sweet corn kernels
- 0.5 cup plain nonfat Greek yogurt
- 0.25 cup light mayonnaise
- 1 cup crumbled cotija cheese
- 1 tbsp fresh lime juice
- 1 tsp chili powder
- 0.5 cup fresh cilantro, chopped
Instructions
- In a small mixing bowl, whisk together the Greek yogurt, mayo, lime juice, and chili powder to create a creamy dressing.
- Place the shredded chicken and corn into a large salad bowl.
- Pour the dressing over the chicken and corn, tossing well to ensure everything is thoroughly coated.
- Gently fold in the crumbled cotija cheese and chopped cilantro.
- Serve the salad chilled as a stand-alone meal or inside a warm tortilla.
Notes
- This recipe assumes the chicken breast is pre-cooked; if cooking from raw, add about 20 minutes to the total time.
- For a dairy-free version, substitute cotija cheese with a plant-based alternative.
- Store leftovers in an airtight container in the fridge for up to 3 days.