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Healthy Street Corn-Inspired Chicken Salad

Healthy Street Corn-Inspired Chicken Salad That's Irresistibly Fresh

A flavorful Healthy Street Corn-Inspired Chicken Salad packed with roasted veggies and a creamy dressing.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Salad
Cuisine: Mexican
Calories: 242
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Roasted Vegetables
  • 1 medium Red Bell Pepper Adds sweetness and color; substitute with yellow or orange bell peppers for a vibrant twist.
  • 1 medium Red Onion Contributes a sharp taste and crunch; can be replaced with green onions for a milder flavor.
  • 1 small Jalapeno Provides heat and depth; omit for a milder salad or substitute with bell pepper for added sweetness.
  • 2 cups Frozen Corn Delivers sweetness and texture; fresh corn can be used if in season, or canned corn that’s drained and rinsed.
For the Dressing
  • 1/2 cup Light Mayo Offers creaminess with lower calories; Greek yogurt can fully replace mayo for a healthier option.
  • 1/2 cup Plain Nonfat Greek Yogurt Adds tangy richness; sour cream is a suitable alternative.
  • 1 large Lime (zested and juiced) Provides acidity and brightness; lemon juice can be swapped in if needed.
  • 1 teaspoon Cumin Introduces warmth and earthiness; chili powder can add complexity in flavor.
  • 1 teaspoon Paprika Offers a smoky note; sweet paprika is a lovely substitute.
  • 1 teaspoon Chili Powder Gives mild spiciness and depth; replace with cayenne pepper for more heat if desired.
  • 1 teaspoon Kosher Salt Enhances all the flavors; sea salt can act as an alternative.
For the Salad Assembly
  • 2 cups Cooked Chicken Breast The main protein source; leftover rotisserie chicken works fabulously as a shortcut.
  • 1 bunch Scallions Contribute a fresh, sharp taste; can be swapped for chives if you prefer.
  • 1/4 cup Fresh Cilantro Provides a bright herbaceous flavor; parsley can replace it for a similar look without the distinct taste.
  • 1/2 cup Cotija Cheese Adds that salty, crumbly texture; feta cheese is a great substitute for a different twist.

Equipment

  • Sheet Pan
  • mixing bowl

Method
 

Step‑by‑Step Instructions
  1. Preheat your oven to 400°F (200°C). Prepare a sheet pan with fresh ingredients for roasting.
  2. Chop red bell pepper, red onion, and jalapeno into bite-sized pieces. Spread vegetables and frozen corn evenly on the sheet pan.
  3. Lightly spray vegetables with olive oil and sprinkle with kosher salt. Roast in the oven for 20–25 minutes until tender and caramelized.
  4. In a medium bowl, whisk together light mayo, Greek yogurt, lime zest, juice, cumin, paprika, salt, and chili powder.
  5. Chop cooked chicken breast into bite-sized pieces and add to a large bowl.
  6. Combine chopped chicken and roasted vegetables, then gently fold in scallions and cilantro.
  7. Pour the dressing over the salad mixture and toss until evenly coated.
  8. Top with crumbled Cotija cheese and serve over greens or in a wrap.

Nutrition

Serving: 1bowlCalories: 242kcalCarbohydrates: 30gProtein: 22gFat: 8gSaturated Fat: 1gCholesterol: 70mgSodium: 470mgPotassium: 500mgFiber: 5gSugar: 5gVitamin A: 15IUVitamin C: 30mgCalcium: 10mgIron: 8mg

Notes

Store the salad in an airtight container for up to 3-4 days to preserve freshness. For a quick grab-and-go meal option, prepare extra servings.

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