street corn chicken salad
Serves 6
10 mins prep
20 mins cook
30 mins total
Ready in just 20 minutes (even faster if you use rotisserie chicken), this street corn chicken salad makes the best meal prep lunch or quick dinner. Enjoy it as is, with tortilla chips, or use it to make an elevated quesadilla. It's creamy, delicious, and packed with all the classic flavors of a classic Elote salad, but with a bit of added protein from chicken and Greek yogurt.
Baked Chicken (can just use rotisseri)
The Rest
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Make the chicken: Preheat the oven to 400 degrees. Pat the 2 lbs chicken thighs dry. In a small bowl, mix together the 3 tbsp olive oil, 2 tsp sweet paprika, 1 tsp garlic powder & onion powder (each), 1.25 tsp salt, and 1 tbsp coconut sugar. Place the chicken on a sheet tray and rub with the spice mixture. Bake for 15-20 minutes or until it reaches an internal temperature of 165.
Make the corn: Spread the 12 oz frozen corn on a sheet tray and drizzle with oil, salt, and pepper. Use your hands or a spoon to mix it well to coat evenly. Roast in the oven at 400 degrees for 15 minutes or in the air fryer for 5-10 minutes.
If using grilled corn, you can just skip this step.
Mix: In a large bowl, combine the 1/4 red onion, 1/2 cup Greek yogurt, 2 tbsp mayo, 1/2 cup cotija cheese, 1 jalapeno pepper (diced), 1/4 tsp salt & pepper, the juice from 1 lime, and the 1 handful cilantro. When the chicken is done cooking, dice it small and mix it with everything else.
Enjoy this salad on it's own, in a wrap or quesadilla, or with tortilla chips.
