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Street Corn Chicken Salad Bowl - A Bright, Flavor-Packed Weeknight Meal

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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • Chicken: 2 large boneless, skinless chicken breasts (or thighs), seasoned with salt, pepper, garlic powder, and chili powder. Rotisserie chicken works too.
  • Corn: 3 cups corn kernels (fresh off the cob, frozen, or canned). Fresh or frozen char best.
  • Greens: 6 cups chopped romaine or a mix of romaine and baby spinach.
  • Bell pepper: 1 red bell pepper, diced.
  • Red onion: 1/3 cup finely diced.
  • Jalapeño: 1 small, seeded and minced (optional, for heat).
  • Cilantro: 1/3 cup chopped, plus more for garnish.
  • Cotija or feta: 1/2 cup crumbled.
  • Avocado: 1 large, diced.
  • Lime: 2 limes, juiced (plus extra wedges for serving).
  • Spices: Chili powder, smoked paprika, cumin, garlic powder, salt, pepper.
  • Oil: Olive oil or avocado oil for cooking.
  • Yogurt-mayo dressing: 1/3 cup plain Greek yogurt, 2 tablespoons mayonnaise, 1 tablespoon lime juice, 1 teaspoon honey, 1/2 teaspoon chili powder, pinch of cumin, salt to taste.
  • Optional add-ins: Black beans, cherry tomatoes, cooked quinoa, pickled red onions, hot sauce.

Method
 

  1. Season the chicken: Pat dry and coat with 1 tablespoon oil, 1 teaspoon chili powder, 1/2 teaspoon smoked paprika, 1/2 teaspoon garlic powder, 1/2 teaspoon cumin, 1/2 teaspoon salt, and a few cracks of pepper.
  2. Cook the chicken: Heat a large skillet over medium-high. Sear chicken 5–6 minutes per side until cooked through and lightly charred. Rest 5 minutes, then slice or dice.
  3. Char the corn: In the same skillet, add a drizzle of oil. Add corn in an even layer. Cook undisturbed 2–3 minutes until browned, then stir. Season with a pinch of salt, 1/2 teaspoon chili powder, and a squeeze of lime. Cook another 2–3 minutes. Remove from heat.
  4. Mix the dressing: In a small bowl, whisk Greek yogurt, mayo, lime juice, honey, chili powder, cumin, and salt. Thin with a splash of water if needed. It should be pourable but not runny.
  5. Prep the veggies: Chop romaine, dice bell pepper and red onion, mince jalapeño, and chop cilantro. Dice avocado last to keep it fresh.
  6. Build the bowls: Start with a bed of greens. Add a generous scoop of charred corn and sliced chicken. Sprinkle on bell pepper, onion, jalapeño, and cilantro.
  7. Add creamy elements: Top with avocado and crumbled cotija or feta. Spoon or drizzle on the dressing.
  8. Finish with lime: Squeeze fresh lime over each bowl. Taste and adjust salt, pepper, or heat as needed. Serve with extra lime wedges and hot sauce if you like.