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

Cilantro-Marinated Chicken with Avocado & Corn Salad

3 - 9
PersonalPoints™ per serving
Total Time
45 min
Prep
30 min
Cook
15 min
Serves
4
Difficulty
Easy
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.

Ingredients

Cooking spray

5 spray(s)

Fresh lime juice

¼ cup(s), from 2 limes

Olive oil

2 tbsp(s)

Garlic clove(s)

2 clove(s), medium

Ground cumin

1 tsp(s)

Kosher salt

½ tsp(s)

Black pepper

½ tsp(s)

Cilantro

1½ cup(s), lightly packed sprigs, divided

Uncooked boneless skinless chicken breast

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

Corn

2 large, large ears fresh, shucked

Avocado

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

Fresh radish(es)

8 medium, thinly sliced

Uncooked red onion(s)

cup(s), chopped, finely chopped

Instructions

  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