Grilled Chicken with Summer Corn and Tomato Salad

Points™ per serving

Total 30 min

Prep 20 min

Cook 30 min

Serves 4


  • Cooking Spray  4 spray(s)
  • Uncooked Corn  1½ cup(s), from 2 ears corn or 1 1⁄2 cups frozen corn kernels, cooked
  • Tomato  1 large, ripe, chopped
  • Scallions  4 medium, sliced
  • Cilantro  ¼ cup(s), fresh, chopped
  • Fresh Lime Juice  ¼ cup(s), divided
  • Olive Oil  2 tsp
  • Ground Cumin  1 tsp, divided
  • Table Salt  1 tsp, divided
  • Paprika  ¾ tsp, smoked variety, divided
  • Uncooked Boneless Skinless Chicken Breast  1 pound(s), or chicken breast cutlets


  1. Off heat, coat grill rack or grill pan with nonstick spray. Preheat gas grill or grill pan to medium-high or prepare medium-high fire in charcoal grill.
  2. In medium bowl, mix corn, tomato, scallions, cilantro, 2 tbsp lime juice, oil, and 1⁄4 tsp each cumin, salt, and paprika. Let stand for the flavors to blend.
  3. In a small bowl, combine the remaining 2 tbsp lime juice, 3⁄4 tsp cumin, 3⁄4 tsp salt, and 1⁄2 tsp paprika and rub all over chicken. Coat chicken with nonstick spray. Grill chicken, turning once, until chicken is cooked through, and instant-read thermometer inserted into centers registers 165°F, 8 to 10 minutes for whole chicken breasts. Divide corn salad among plates and top with chicken.
  4. Serving size: 3 oz chicken and 2⁄3 cup salad

Grilled Chicken with Summer Corn and Tomato Salad

30 min

20 min

This refreshing and delicious summer meal from WeightWatchers® Year-Round Grilling Cookbook is great to serve for lunch or dinner and is only 1 Points per serving.

main dish

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