Tex-Mex Inspired Creamy Corn Chicken Salad
By Tiffy Cooks
This Tex-Mex Inspired Creamy Corn Chicken Salad might be the best way to enjoy summer vegetables. This high-fiber, high-protein salad is a new go-to for a satisfying lunch or light dinner. With smoky sautéed corn, juicy pan-fried chicken, crisp cucumbers, and a zesty garlic lemon dressing, it’s packed with flavor, texture, and just the right amount of heat. Whether you meal prep it for your weekday lunchbox or serve it at your next picnic barbecue, this is a salad you’ll want to make again.
Equipment
Ingredients
Crispy Garlic Herb Chicken
- 2 chicken breasts
- 1 tsp paprika
- ½ tsp chili powder
- ½ tsp dried oregano
- ½ tsp dried parsley
- ¼ tsp rosemary
- ½ tsp onion powder
- ½ tsp garlic powder
- Salt and black pepper to taste
- 1 tbsp olive oil
- 1-2 tbsp Butter optional. Melted for basting
Corn salad:
- 4 ears fresh corn or 2 cups canned corn, drained
- 1 tbsp butter
- ½ tsp paprika
- ½ tsp chili powder
- Salt and pepper to taste
- 1 whole cucumber chopped
- ½ red onion finely diced
- 2 jalapeños finely chopped (remove seeds for less heat)
- 1 handful fresh cilantro chopped
Creamy Garlic Lemon Dressing
- 3 tbsp mayonnaise or Greek yogurt for a high-protein alternative
- 1 tbsp lemon juice
- ½ tsp garlic powder
- ½ tsp paprika
- ¼ tsp chili powder
- 1 tbsp olive oil
- Salt and pepper to taste
Instructions
- In a bowl, combine 2 chicken breasts, 1 tsp paprika, ½ tsp chili powder, ½ tsp dried oregano, ½ tsp dried parsley, ¼ tsp rosemary, ½ tsp onion powder, ½ tsp garlic powder,Salt and black pepper. Marinate for at least 20 minutes.
- Preheat a stainless steel pan. Test if it’s ready by sprinkling a few drops of water. If the droplets dance and form beads, your pan is hot enough.
- Add 1 tbsp olive oil to the pan, then place the chicken breasts down. Cook for about 6 minutes per side, or until golden and cooked through. The internal temperature should reach 165°F (74°C). OPTIONAL - Once done, baste the chicken with 1-2 tbsp Butter right at the end for extra richness.
- Let the chicken rest for 5 minutes to keep it juicy. Then, cut into bite sized chunks or slices.
- Cut 4 ears fresh corn kernels off the cob. In a skillet over medium heat, melt 1 tbsp butter and add the corn. Season with ½ tsp paprika, ½ tsp chili powder, Salt and pepper to taste. Sauté for 6–8 minutes until slightly charred and fragrant. Let cool.
- Whisk together 3 tbsp mayonnaise (or Greek yogurt), 1 tbsp lemon juice,½ tsp garlic powder, ½ tsp paprika, ¼ tsp chili powder, 1 tbsp olive oil, Salt and pepper in a bowl until smooth.
- In a large bowl, combine cooked corn, chopped 1 whole cucumber, ½ red onion, 2 jalapeños, 1 handful fresh cilantro, and grilled chicken. Pour over the creamy dressing and toss until everything is evenly coated.
Nutrition
Calories: 416kcalCarbohydrates: 22gProtein: 28gFat: 25gSaturated Fat: 7gPolyunsaturated Fat: 7gMonounsaturated Fat: 10gTrans Fat: 0.3gCholesterol: 92mgSodium: 281mgPotassium: 863mgFiber: 4gSugar: 8gVitamin A: 1264IUVitamin C: 21mgCalcium: 36mgIron: 2mg
