Photo of Grilled chicken and corn salad with yogurt-lime dressing by WW

Grilled chicken and corn salad with yogurt-lime dressing

Points® value
Total Time
45 min
10 min
35 min
Grilled chicken and corn mixed together with a tangy and spicy dressing makes an easy and flavourful weeknight supper. When purchasing the corn for this recipe, we selected corn that had tight green husks with golden brown tassels. You want to be sure to avoid husks that are brown and seem to be crackly. We suggest pulling the husks off the corn before grilling. It makes the process faster. If you don’t have fresh corn, you can use 1¾ cups thawed frozen corn kernels in this recipe.


Plain lowfat yogurt

¼ cup(s)

Fresh lime juice

¼ cup(s)

Olive oil

1 tbsp(s)

Ground coriander

1 tsp(s)

Table salt

1 tsp(s)

Chili powder

¼ tsp(s)

Lime zest

¼ tsp(s), grated

Cayenne pepper

1 pinch(es)

Cooked corn

2 ear(s), large, shucked

Uncooked boneless skinless chicken breast

20 oz, (4 5-oz. breasts)

Cherry tomatoes

2 cup(s), (1 pint), halved

Red onion

1 small, thinly sliced


1 cup(s), fresh leaves

Boston lettuce

8 leaf/leaves

Cooking spray

1 spray(s)


  1. Spray grill rack with nonstick spray. Preheat grill to medium-high or prepare medium-high fire.
  2. To make dressing, whisk together yogurt, lime juice, oil, coriander, ½ teaspoon salt, chili powder, lime zest, and cayenne in large bowl. Let stand at room temperature.
  3. Place corn on grill rack and grill, turning often, until softened and browned, 15–17 minutes. Meanwhile, sprinkle chicken with remaining ½ teaspoon salt. Place chicken on grill rack and grill, turning often, until chicken is cooked through, 8–10 minutes.
  4. Transfer chicken and corn to cutting board. When cool enough to handle, shred chicken and cut kernels from corn. Add chicken, corn, tomatoes, onion, and cilantro to dressing and toss to combine. Divide lettuce among 4 plates and top evenly with chicken salad.
  5. Serving size: 1¾ cups salad and 2 lettuce leaves