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Close up photo of High-Protein Chicken Street Corn Salad with visible charred corn kernels and cotija cheese crumbles.

High-Protein Chicken Street Corn Salad: The Ultimate 20-Minute Healthy Power Bowl

This High-Protein Chicken Street Corn Salad combines golden-seared chicken chunks with charred sweet corn, salty cotija cheese, and a creamy lime drizzle. A 20-minute, macro-friendly meal that tastes like authentic Mexican street food.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 people
Course: Dinner, Lunch
Cuisine: American, Mexican-Inspired
Calories: 385
Ingredients Equipment Method Notes

Ingredients
  

Salad Ingredients
  • 1.5 lbs Chicken Breast Cut into 1-inch chunks (680g)
  • 2 cups Sweet Corn Kernels Fresh or thawed (330g)
  • 1/2 cup Cotija Cheese Crumbled (60g)
  • 1/2 cup Fresh Cilantro Finely chopped (15g)
  • 1/4 cup Red Onion Finely diced (40g)
  • 1/3 cup Greek Yogurt Plain, for the dressing (80ml)
  • 1 whole Lime Juiced for dressing, plus wedges for garnish

Equipment

  • 1 Cast Iron Skillet Essential for charring corn and searing chicken.
  • 1 Chef's Knife For fine dicing and chopping.

Method
 

Protein & Corn Prep
  1. Heat oil in a skillet over medium-high. Add chicken chunks in a single layer. Cook for 3-4 minutes until golden-brown, flip, and cook until reaching 165°F (74°C).
  2. In the same skillet, add corn. Leave undisturbed for 2-3 minutes until dark charred spots appear. Toss and cook 2 minutes more.
  3. Combine chicken, corn, and onion. Dust with cotija and cilantro. Drizzle with lime dressing in a zig-zag pattern.

Notes

Use a squeeze bottle for the dressing to get the professional zig-zag look.
Ensure the chicken is patted dry to get the best golden crust.