This street corn chicken salad is a bright, summery main dish that’s quick to assemble and full of flavor. Made with dairy-free street corn and shredded chicken, it provides a satisfying protein boost. Serve it with tortilla or plantain chips as an appetizer, or tuck it into a tortilla or 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
- Quick Overview
- Why you’ll love this street corn chicken salad
- Recipe Ingredients
- How to make Street Corn Chicken Salad
- Michelle’s Tips & Tricks
- What to serve with this street corn chicken salad
- Other Chicken Salad Recipes to Try…
Why you’ll love this street corn chicken salad
Chicken salad is a reliable meal prep staple and this version brings a summery twist. The combination of charred corn, shredded chicken and a creamy, dairy-free dressing keeps the salad light yet filling. It’s versatile—perfect as a dip with chips, a sandwich filler, or a wrap for lunches on the go.
Highlights:
- Fast and simple. Minimal prep and the whole recipe comes together in about 10 minutes.
- Dairy-free street corn. Coconut yogurt replaces sour cream for a creamy, dairy-free option.
- Meal prep friendly. Make a batch for grab-and-go lunches or weekend meal prep.
Recipe Ingredients
See the recipe card below for full ingredient quantities.
- Frozen corn. Frozen kernels hold up better and stay crisper than canned corn.
- Shredded chicken. Use leftover roasted chicken or a store-bought rotisserie chicken to save time.
- Mayo and coconut yogurt. These give the salad its creamy texture—Greek-style coconut yogurt works well.
How to make Street Corn Chicken Salad
See the recipe card below for full ingredient quantities and timings.
Step One. Heat oil in a skillet over medium heat. Add the frozen corn, season lightly, and cook until kernels are slightly charred (about 4–5 minutes).
Step Two. Transfer the corn to a bowl and let it cool slightly. Add diced red onion, mayo, coconut yogurt, spices (cumin, garlic powder, oregano), chopped cilantro, shredded chicken and lime juice.
Step Three. Toss everything together until combined. Taste and adjust salt, pepper, or lime as needed.
Step Four. Serve with chips, spoon into tortillas, or enjoy as a salad. It’s delicious warm or chilled.
Michelle’s Tips & Tricks
- Use frozen corn. It chars nicely and keeps a pleasant texture compared with canned corn.
- Add heat if you like it spicy. Smoked paprika or a splash of hot sauce pairs well with the lime and cilantro.
What to serve with this street corn chicken salad
- Corn or plantain chips. Serve the salad as a dip for chips for a casual appetizer.
- Tortillas or wraps. Spoon the salad into warm tortillas or large wraps for handheld meals.
If you tried this Street Corn Chicken Salad or another recipe on the site, please leave a star rating and share how it went in the comments. Thanks for visiting!
Other Chicken Salad Recipes to Try…
- French Onion Chicken Salad
- Perfect Chicken Salad with Grapes
- Dill Pickle Chicken Salad
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 (Greek-style recommended)
- Juice of half a lime
- ½ tsp each: ground cumin, garlic powder & dried oregano
- 2 tbsp fresh cilantro, chopped
Instructions
- Heat avocado oil in a skillet over medium heat. Once shimmering, add the frozen corn. Lightly season, cover and cook 4–5 minutes, or until kernels are lightly charred.
- Transfer the corn to a bowl and let cool slightly. Add diced red onion, mayo, coconut yogurt, ground cumin, garlic powder, dried oregano, chopped cilantro, shredded chicken and lime juice.
- Toss to combine, adjust seasoning to taste, and serve with chips or in a wrap.
Notes
, Carbohydrates: 23g
, Protein: 32g