Street Corn Chicken Salad Bowls

I love high summer when meals like this Street Corn Chicken Salad Bowl make dinnertime easy, flavorful, and fresh. These bowls are packed with crisp summer vegetables, juicy high-protein chicken, and the most luxurious creamy, smoky street corn dressing. It’s the kind of meal that makes the most of what’s growing right now and comes together with very little fuss.

One of my favorite things about this recipe is how easy it is to prep ahead. Pro tip: roast and shred your chicken in advance, or grab a good-quality store-bought rotisserie chicken to make assembly even quicker. Toss everything together, drizzle it with that smoky, creamy dressing, and dinner is ready!

This high-protein summer chicken salad is also fantastic for meal prep. The flavors hold up beautifully in the fridge, making it an easy option for healthy lunches or light dinners throughout the week. It’s fresh, satisfying, veggie-packed, and a delicious way to put all that beautiful summer produce to work.

Street Corn Chicken Salad Bowls

Prep Time: 20 minutes
Cook Time: 25 minutes
Serves: 4

Ingredients

For the Salad

  • 3 Cups fresh corn kernels, or sub frozen

  • 1 Green or Red Bell Pepper, finely diced⁣

  • 1/2 of a large cucumber, diced small

  • 1/2 Red Onion, finely diced⁣

  • 1 Jalapeno, seeds removed, finely diced⁣

  • 1/2 Cup Cilantro, finely chopped⁣

  • 1/4 Cup Cotija Cheese or feta cheese + more for topping⁣

  • 3 cups shredded cooked chicken

For the Smoky Street Corn Dressing

  • 1 Cup Greek Yogurt

  • 1/2 Cup Cottage Cheese

  • 1 Lime, juiced⁣

  • 1/2 teaspoon honey or maple syrup

  • 2 Cloves Garlic⁣

  • 1 teaspoon Onion Powder

  • 1/2 teaspoon Chili Powder

  • 1/2 teaspoon Smoked Paprika

  • 1/2 teaspoon Black Pepper

  • 1/2 teaspoon Salt

  • Water , to thin if needed⁣

Preparation

  1. Prepare the corn by adding it to a large dry cast iron skillet or grill pan and charring it a bit until deeply golden brown. Remove from the heat.

  2. Add the corn to large bowl along with the bell pepper, cucumber, red onion, jalapeño, cilantro, cojita cheese and chicken. Set asdie.

  3. In a small blender or with a stick blender, blend together all the ingredients for the dressing until smooth. Add a touch of water to thin if necessary.

  4. Drizzle half of the dressing into the bowl with the chicken and veggies. Toss well. Continue to add more dressing until it's coated to your desired amount.

  5. Serve at room temperature or chilled.

Notes

Use this recipe as a guide and adjust measurements and ingredients as necessary.

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