This street corn chicken salad is an ideal summer main—bright, satisfying, and dairy-free. It combines charred corn made with coconut yogurt and shredded chicken for a protein-packed meal. Serve it with tortilla chips as a dip or tuck it into a 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 regular in my meal prep rotation for good reason: it’s versatile, portable, and easy to customize. This street corn version brings a summer-forward twist with charred corn, bright lime, and fresh cilantro. It’s a great option when you want something quick but full of texture and flavor.
Here are a few reasons this recipe stands out:
- Quick and easy. The whole recipe takes about 10 minutes with minimal prep.
- Dairy-free street corn. Coconut yogurt replaces sour cream, keeping the creamy tang without dairy.
- Meal prep friendly. Make a batch for lunches or use it as an easy appetizer.
Recipe Ingredients
See the recipe card below for exact quantities.
- Frozen corn. Use frozen rather than canned for better texture and a bit of char when cooked.
- Shredded chicken. Leftover cooked chicken or rotisserie chicken works well to save time.
- Mayo and coconut yogurt. These create the creamy base—Greek-style coconut yogurt provides the best texture.
How to make Street Corn Chicken Salad
See the recipe card below for full details and quantities.
Step One. Heat avocado oil in a pan over medium heat. Add frozen corn, season lightly, and cook, covered, until the kernels are slightly charred—about 4–5 minutes.
Step Two. Transfer the corn to a bowl and let it cool briefly. Add diced red onion, mayo, coconut yogurt, cumin, garlic powder, dried oregano, chopped cilantro, shredded chicken, and lime juice.
Step Three. Toss everything together until evenly coated. Taste and adjust seasoning with salt, pepper, or more lime if needed.
Step Four. Serve immediately with chips or spoon into tortillas or a wrap for a handheld meal.
Michelle’s Tips & Tricks
- Use frozen corn. It holds texture better and chars nicely compared with canned corn.
- Add heat if you like. Smoked paprika or a splash of hot sauce brings extra warmth and depth.
What to serve with this street corn chicken salad
- Corn chips or plantain chips. Great for scooping—serve as a dip with crunchy chips.
- Tortillas or a wrap. Use corn tortillas or a large wrap to make tacos or a handheld lunch.
If you tried this Street Corn Chicken Salad or any other recipe here, please leave a star rating and share how it went in the comments. Thanks for reading!
Other Chicken Salad Recipes to Try…
- French Onion Chicken Salad
- Perfect Chicken Salad with Grapes
- Dill Pickle Chicken Salad
Street Corn Chicken Salad
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 pan over medium heat. Add the frozen corn, season with salt and pepper, and cook covered for 4–5 minutes until lightly charred.
-
Transfer the corn to a bowl and let it cool slightly. Add the diced red onion, mayo, coconut yogurt, spices, cilantro, cooked shredded chicken, and lime juice.
-
Toss well to combine, adjust seasoning to taste, and serve with chips or in a wrap.
Notes