Photo of Cilantro-Marinated Chicken  with Avocado & Corn Salad by WW

Cilantro-Marinated Chicken with Avocado & Corn Salad

Points® value
Total Time
45 min
30 min
15 min
A blender is the secret to this simple chicken recipe that features a flavour-charged homemade dressing that acts as both the marinade for the chicken and the dressing for the salad. The accompanying salad features creamy avocado, crunchy radishes, sharp red onion, and sweet corn. If fresh corn isn’t available, you can thawed frozen corn kernels instead.


Cooking spray

5 spray(s)

Fresh lime juice

¼ cup(s), from 2 limes

Olive oil

2 tbsp(s)


2 clove(s), large

Ground cumin

1 tsp(s)

Kosher salt

½ tsp(s)

Black pepper

½ tsp(s)


1½ cup(s), lightly packed sprigs, divided

Uncooked boneless skinless chicken breast

16 oz, 2 - 8 ounce, each sliced into 2 cutlets

Cooked corn

2 ear(s), large, large ears fresh, shucked


1 medium, cut into 1.25-cm (½-in) chunks 8 radishes, thinly sliced


8 medium, thinly sliced

Red onion

cup(s), sliced, finely chopped


  1. In blender, combine lime juice, olive oil, garlic, cumin, salt, pepper, and 3 tbsp water, and puree. Add 1 cup cilantro and pulse until finely chopped. Transfer ¼ cup of marinade to a small container and refrigerate, reserving for later.
  2. In shallow dish, combine chicken and remaining marinade, turning to coat. Cover and refrigerate at least 15 minutes or up to 8 hours.
  3. Heat outdoor grill or stovetop grill pan over medium-high heat.
  4. Brush chicken with any marinade remaining in dish. Coat chicken and corn with cooking spray.
  5. Grill chicken and corn, turning as needed, until chicken is cooked through, 6 to 8 minutes and corn is charred in spots and crisp-tender, 12 to 15 minutes.
  6. In medium bowl, combine avocado, radishes, and onion. Cut corn from cobs and add to bowl. Add remaining ½ cup cilantro and 3 tbsp of reserved marinade and gently toss to coat.
  7. Drizzle remaining 1 tbsp marinade over grilled chicken and serve with avocado salad.
  8. Per serving: 1 chicken cutlet and ½ cup salad