Street Corn Chicken Salad
This street corn chicken salad is the perfect summer main dish! It’s made with dairy-free street corn and shredded chicken for the perfect protein boost. Serve it with tortilla chips as an appetizer, or as a wrap for an easy lunch.
Quick Overview
- Servings: 4
- Calories: 370
- Protein per serving: 32g
- Difficulty: Easy
- Diet types: Gluten-free & dairy-free
- Flavor notes: Light and flavorful
Table of contents
Why you’ll love this street corn chicken salad
I have a master list of meals that I meal prep on rotation, and chicken salad is definitely up there as one of my most frequently used. Whether it be my tzatziki chicken salad, or dill pickle chicken salad, it’s on repeat in my house.
I’m always looking for more options, and with summer around the corner, I thought it was the perfect time to make a street corn chicken salad. Here’s why you’re going to love it…
- Quick and easy! From start to finish, this recipe takes less than 10 minutes. There’s minimal chopping and prep required, and the method is simple.
- Dairy-free street corn! Traditional street corn is made with dairy, but this recipe uses coconut yogurt instead of sour cream to make it dairy-free!
- Meal prep friendly. Make it over the weekend as a quick lunch throughout the week.
Recipe Ingredients
See the recipe card below for full information on ingredients and quantities.
- Frozen corn. Frozen corn is going to be much crispier than canned corn!
- Shredded chicken. You can use leftover chicken, or even rotisserie chicken to make it easier.
- Mayo and Coconut Yogurt. These give the creaminess to the chicken salad. I recommend using a Greek style coconut yogurt.
How to make Street Corn Chicken Salad
See the recipe card below for full information on ingredients and quantities.
Step One. Make the street corn by sauting until slightly charred.
Step Two. Allow the corn to slightly cool then add to a bowl with diced onion, mayo, coconut yogurt, dried spices, fresh cilantro, cooked chicken and lime juice.
Step Three. Toss to fully combine the chicken salad.
Step Four. Enjoy with chips, or in a wrap!
Michelle’s Tips & Tricks
- Make sure you use frozen corn rather than canned. Frozen corn is going to be more tender and crisp than canned corn.
- Make it spicy with smoked paprika. You can also add some hot sauce!
What to serve with this street corn chicken salad
- Corn chips or plantain chips. Serve it as a dip with chips!
- Tortillas or a wrap. Serve the chicken salad inside a corn tortilla or a large wrap.
If you tried this Street Corn Chicken Salad or any other recipe on my blog please leave a star rating and let me know how it went in the comments below. Thanks for visiting!
Other Chicken Salad Recipes to Try…
Street Corn Chicken Salad
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Ingredients
- 1 tbsp avocado oil
- 12 oz frozen corn
- Salt and pepper
- ½ red onion, finely diced
- 1 lb shredded chicken, cooked
- 2 tbsp mayo
- ⅓ cup coconut yogurt, I recommend using a Greek style coconut yogurt
- Juice of half a lime
- ½ tsp each, ground cumin, garlic powder & dried oregano
- 2 tbsp fresh cilantro, chopped
Instructions
- To make the street corn, add the avocado oil to the pan over medium heat. Once shimmering, add the corn kernels. Lightly season and cover, allowing to cook for 4-5 minutes or until lightly charred.
- Add to a bowl and allow to cool slightly before adding the diced onion, mayo, coconut yogurt, dried spices, fresh cilantro, cooked chickenand lime juice.
- Toss to fully combine the chicken salad. Season further to taste and serve with chips, or in a wrap.
