Description
A vibrant and nourishing salad featuring fresh corn, succulent chicken, creamy Greek yogurt, and tangy feta, perfectly balanced for a summer delight.
Ingredients
Scale
- 2 cups fresh corn (or canned, drained)
- 1 lb chicken breast, cooked and diced
- 1 cup Greek yogurt
- 1 tablespoon lime juice
- 1/4 cup chopped fresh cilantro
- 1/4 cup crumbled feta cheese
- 1/2 teaspoon garlic powder
- 1/2 teaspoon chili powder
- Salt and pepper to taste
- 1 avocado, diced
- 1/4 red onion, diced
Instructions
- Cook the chicken: In a large skillet, heat a drizzle of olive oil over medium heat. Add the diced chicken and cook for about 5–7 minutes until it’s cooked through and lightly browned.
- Prepare the dressing: In a mixing bowl, combine Greek yogurt, lime juice, garlic powder, chili powder, salt, and pepper. Whisk until smooth and creamy.
- Combine initial ingredients: In a larger bowl, combine the cooked chicken, corn, chopped cilantro, and diced red onion. Stir gently.
- Add the dressing: Pour the creamy dressing over the chicken mixture and stir until well-coated.
- Garnish and serve: Top with crumbled feta cheese and diced avocado. Serve immediately or chill before serving.
Notes
For meal prep, the chicken and dressing can be made a day in advance. This salad stores well in the refrigerator for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Stovetop
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 5g
- Protein: 30g
- Cholesterol: 75mg
Keywords: chicken salad, street corn, creamy dressing, high protein salad, summer recipes