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High Protein Chicken Street Corn Salad – Easy Meal Prep Lunch

High Protein Chicken Street Corn Salad – Easy Meal Prep Lunch

  • Total Time: 30 minutes
  • Diet: High-Protein

Ingredients

Scale
  • 1.5 lbs chicken breast, cut into small bite-sized pieces
  • 2 cups corn kernels (fresh, frozen, or canned)
  • 1/2 cup non-fat plain Greek yogurt
  • 1/4 cup light sour cream
  • 1/2 cup crumbled cotija cheese
  • 1/4 cup fresh cilantro, chopped
  • 1 small red onion, finely diced
  • 1 jalapeño, seeded and minced
  • 2 cloves garlic, minced
  • Juice of 2 large limes
  • 1 tsp chili powder
  • 1/2 tsp smoked paprika
  • 1/2 tsp ground cumin
  • Salt and pepper to taste
  • 1 tbsp olive oil

Instructions

  1. Step 1: Season and Sauté the Chicken. Place your bite-sized chicken pieces in a medium bowl. Toss them with the chili powder, smoked paprika, cumin, salt, and pepper until evenly coated. Heat the olive oil in a large skillet over medium-high heat. Add the chicken to the pan and cook for about 6-8 minutes, stirring occasionally, until the chicken is golden brown and cooked through. Remove the chicken from the skillet and set it aside to cool slightly.
  2. Step 2: Char the Corn. In the same skillet used for the chicken (don’t wipe it out, the leftover spices add great flavor!), add the corn kernels. If using frozen or canned corn, ensure it is well-drained first. Cook the corn over high heat without moving it for 2-3 minutes to get a nice char. Stir and cook for another 2 minutes until the kernels are toasted and fragrant. Remove from heat.
  3. Step 3: Prepare the Creamy Dressing. In a small mixing bowl, whisk together the Greek yogurt, sour cream, lime juice, minced garlic, and a pinch of salt. This mixture creates a tangy, protein-packed base that mimics the traditional crema used in Mexican street corn. If you want a thinner consistency, add a teaspoon of water or extra lime juice.
  4. Step 4: Combine the Salad. In a large mixing bowl, combine the cooked chicken, charred corn, diced red onion, minced jalapeño, and chopped cilantro. Pour the dressing over the ingredients and toss gently to coat everything evenly. Fold in the crumbled cotija cheese last so it stays in nice chunks rather than melting into the sauce.
  5. Step 5: Portion for Meal Prep. Divide the salad into four airtight meal prep containers. If you prefer your greens fresh, you can serve this mixture over a bed of chopped romaine or spinach. Store the containers in the refrigerator for up to four days.
  • Cook Time: 30 minutes

Find it online: https://www.smilefood.net/high-protein-chicken-street-corn-salad-easy-meal-prep-lunch/