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High protein street corn chicken salad boats served in halved corn cobs.

High Protein Street Corn Chicken Salad Boats

A light and satisfying salad made with shredded chicken, sweet corn, and a zingy dressing, all served in crisp lettuce leaves.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Appetizer, Dinner, Lunch
Cuisine: American
Calories: 325
Ingredients Method Notes

Ingredients
  

For the Filling
  • 2 cups cooked chicken, shredded Use leftover rotisserie chicken or grilled chicken.
  • 1 cup corn, fresh or canned
  • 1/2 cup Greek yogurt
  • 1/4 cup mayonnaise Ensure it's gluten-free if necessary.
  • 1/2 cup cotija cheese, crumbled Can substitute with feta or dairy-free cheese.
  • 1/4 cup cilantro, chopped
  • 1 unit lime, juiced
  • 1 tsp chili powder Adjust to taste.
  • 1/2 tsp garlic powder Adjust to taste.
For the Boats
  • 4 large lettuce leaves (such as romaine) Wash and dry before using.

Method
 

Preparation
  1. If your chicken is not pre-cooked, cook it and then shred it.
  2. In a bowl, mix together the chicken, corn, Greek yogurt, mayonnaise, cotija cheese, cilantro, lime juice, chili powder, and garlic powder.
  3. Wash and dry the lettuce leaves you’ll use as boats.
Assembly
  1. Spoon the salad mixture into each of the lettuce leaves.
  2. Garnish with extra cotija cheese and cilantro before serving.

Notes

Store any leftovers in an airtight container in the fridge for up to three days. Keep the lettuce leaves separate until you’re ready to eat to maintain their crispness.