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High protein chicken street corn salad bowl with grilled chicken slices, charred corn, cherry tomatoes, and Greek yogurt dressing on a wooden surface

High Protein Chicken Street Corn Salad Bowls

Juicy grilled chicken, smoky charred corn, crisp colorful vegetables, and a tangy Greek yogurt lime dressing come together in this high-protein salad bowl. Ready in 35 minutes and ideal for meal prep.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 2 bowls
Course: Dinner, Lunch, Main Course
Cuisine: American, Mexican-Inspired
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

  • 2 boneless skinless chicken breasts
  • 1 tbsp olive oil for marinade
  • 1 lime, juiced freshly squeezed, for marinade
  • 1 tsp chili powder
  • 0.5 tsp smoked paprika
  • 1 clove garlic, minced
  • salt and pepper to taste
  • 2 ears fresh corn or 1.5 cups frozen corn
  • 1 tsp olive oil for corn
  • 0.5 tsp cumin
  • 1 pinch cayenne pepper
  • 1 tbsp fresh cilantro, chopped
  • 0.5 lime, juiced for corn mix
  • 1 cup cherry tomatoes, halved
  • 0.5 red onion, finely diced
  • 1 bell pepper, chopped red or orange recommended for sweetness
  • 2 cups romaine lettuce or spinach
  • 0.5 cup plain Greek yogurt full-fat for creamiest result
  • 0.5 lime, juiced for dressing
  • 1 tbsp olive oil for dressing
  • 1 tsp honey optional
  • salt, pepper, and garlic powder to taste, for dressing
  • crumbled cotija or feta cheese for serving
  • fresh cilantro or parsley for serving
  • lime wedges for serving

Equipment

  • Grill or grill pan
  • Mixing bowls
  • Whisk
  • Instant read meat thermometer
  • Sharp knife and cutting board
  • Airtight containers for meal prep

Method
 

  1. Whisk together olive oil, lime juice, chili powder, smoked paprika, minced garlic, salt, and pepper. Coat chicken breasts fully in the marinade. Cover and refrigerate for 20 to 30 minutes. Do not exceed 30 minutes or the lime acid will affect the texture.
  2. Heat a grill or grill pan over medium-high heat. Remove chicken from marinade and let excess drip off. Cook 6 to 7 minutes per side until internal temperature reaches 165 degrees F. Rest for 5 minutes before slicing.
  3. Brush corn with olive oil and grill 8 to 10 minutes, turning every 2 to 3 minutes until charred on multiple sides. For frozen corn, cook in a dry cast iron skillet over high heat without stirring for 3 to 4 minutes until dark spots appear. Cut kernels off the cob.
  4. Toss hot corn with cumin, cayenne, fresh cilantro, and lime juice. Taste and adjust salt.
  5. Whisk Greek yogurt, lime juice, olive oil, honey, salt, pepper, and garlic powder until fully smooth. If too thick, add 1 teaspoon of water and whisk again.
  6. Divide lettuce or spinach between two bowls. Top with sliced chicken, corn mix, cherry tomatoes, red onion, and bell pepper. Drizzle with yogurt dressing, sprinkle with cheese and fresh herbs, and serve with lime wedges.

Notes

Do not marinate chicken longer than 30 minutes. Store all components separately in airtight containers for up to 4 days. Assemble bowls fresh just before eating. For a spicier version, add chipotle powder or diced jalapeno to the dressing. Swap chicken for shrimp or tofu for a protein variation. Add black beans, quinoa, or avocado for extra heartiness.