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High protein chicken street corn salad bowl with grilled chicken, charred corn, cherry tomatoes, and Greek yogurt dressing topped with cotija cheese

High Protein Chicken Street Corn Salad Bowls

Juicy grilled chicken, smoky charred corn, crisp vegetables, and a tangy Greek yogurt dressing in one colorful high-protein bowl. Naturally gluten-free, 38g protein per serving, and ready in 35 minutes. Perfect for weeknight dinners or meal prep.
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Prep Time 15 minutes
Cook Time 20 minutes
Marinate Time 20 minutes
Total Time 35 minutes
Servings: 2 portions
Course: Dinner, Lunch, Main Course
Cuisine: American, Mexican
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

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

Equipment

  • Grill or grill pan
  • Mixing bowls
  • Whisk
  • Meat thermometer
  • Cutting board and sharp knife

Method
 

  1. Whisk together olive oil, lime juice, chili powder, smoked paprika, minced garlic, salt, and pepper. Coat chicken in the marinade, cover, and refrigerate for 20 to 30 minutes.
  2. Heat a grill or grill pan over medium-high heat. Cook chicken 5 to 6 minutes per side until internal temperature reaches 165 degrees F. Rest 5 minutes then slice.
  3. Brush corn with olive oil and grill for 8 to 10 minutes, turning every 2 to 3 minutes, until lightly charred. Cut kernels off the cob. For frozen corn, saute in a dry skillet over high heat for 4 to 5 minutes until lightly charred.
  4. Toss corn kernels with cumin, cayenne, cilantro, and lime juice until evenly coated.
  5. Whisk together Greek yogurt, lime juice, olive oil, honey if using, salt, pepper, and garlic powder until smooth and pourable.
  6. Divide romaine or spinach between two bowls. Top with sliced chicken, corn mix, cherry tomatoes, red onion, and bell pepper.
  7. Drizzle yogurt dressing over each bowl. Top with crumbled cotija or feta, fresh cilantro, and lime wedges. Serve immediately.

Notes

Marinate chicken the full 30 minutes for best flavor. Store all components separately for up to 4 days. Assemble bowls fresh just before eating for best texture. Rotisserie chicken works as a quick substitute. Add black beans or avocado for extra heartiness. For gluten-free, all ingredients are naturally gluten-free as written.