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Healthy High-Protein Street Corn Pasta Salad with Grilled Chicken

Healthy High-Protein Street Corn Pasta Salad - featured image
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A quick and easy summer pasta salad featuring smoky grilled chicken, charred street corn, and a tangy creamy dressing. Perfect for fresh, protein-packed meals that are light yet satisfying.

Ingredients

Scale
  • 8 oz rotini or penne pasta (whole wheat recommended for extra fiber and nutrients)
  • 2 boneless, skinless chicken breasts (about 12 oz), grilled and sliced
  • 2 ears fresh corn, husked and grilled (or 1 ½ cups frozen corn, thawed and sautéed)
  • 1 medium red bell pepper, diced
  • ¼ cup red onion, finely chopped (optional)
  • ¼ cup chopped fresh cilantro
  • ½ cup plain Greek yogurt (full-fat or low-fat)
  • Juice of 2 limes (about 3 tablespoons)
  • 2 tablespoons mayonnaise (light mayo optional)
  • 2 cloves garlic, minced
  • 1 teaspoon chili powder
  • ½ teaspoon cumin
  • Salt and pepper to taste
  • ¼ cup crumbled queso fresco or feta cheese (optional)
  • 1 tablespoon olive oil (for grilling and dressing)

Instructions

  1. Bring a large pot of salted water to a boil. Add 8 oz pasta and cook according to package instructions until al dente, about 8-10 minutes. Drain and rinse under cold water to stop cooking. Set aside to cool.
  2. Brush chicken breasts with 1 tablespoon olive oil and season with salt, pepper, and a pinch of chili powder. Preheat grill or grill pan over medium-high heat. Grill chicken for 5-7 minutes per side, or until internal temperature reaches 165°F. Let rest for 5 minutes, then slice thinly.
  3. While chicken cooks, place husked ears of corn on the grill. Rotate every 2-3 minutes until kernels are slightly charred and tender, about 10 minutes total. Let cool slightly, then cut kernels off the cob. If using frozen corn, sauté in a skillet with a little olive oil until lightly browned, about 5 minutes.
  4. In a bowl, combine Greek yogurt, mayonnaise, lime juice, minced garlic, chili powder, cumin, and salt and pepper to taste. Whisk until smooth.
  5. In a large mixing bowl, toss together cooled pasta, sliced grilled chicken, grilled corn, diced red bell pepper, red onion (if using), and chopped cilantro. Pour dressing over and gently mix until evenly coated.
  6. Sprinkle crumbled queso fresco or feta cheese over the top for a creamy, salty finish.
  7. Refrigerate for at least 30 minutes before serving to let flavors meld. Serve chilled or at room temperature.

Notes

If dressing is too thick, thin with a teaspoon of water or lime juice. Letting the salad rest for at least 30 minutes enhances flavor. Rinse pasta after cooking to prevent clumping. Use a meat thermometer to avoid overcooking chicken. For gluten-free, swap pasta with chickpea or lentil pasta. For dairy-free, use coconut yogurt and vegan mayo and omit cheese or use plant-based alternatives.

Nutrition

Keywords: pasta salad, grilled chicken, street corn, high protein, summer recipe, healthy, easy meals, gluten-free option, dairy-free option

Find it online: https://sweetstirring.com/healthy-high-protein-street-corn-pasta-salad-with-grilled-chicken-recipe-for-easy-summer-meals/