Photo of Grilled Chicken with Summer Corn and Tomato Salad by WW

Grilled Chicken with Summer Corn and Tomato Salad

SmartPoints® value per serving
Total Time
30 min
20 min
10 min
Chicken breasts are rubbed with cumin and smoked paprika and topped with a fresh corn and tomato salad. Serve with lime wedges or a sprinkling of lime zest.


Uncooked yellow corn

1½ cup(s), fresh (or frozen and cooked)

Fresh tomato(es)

1 large, ripe, diced

Uncooked scallion(s)

4 medium, sliced


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

Smoked paprika

¾ tsp, smoked, divided

Uncooked boneless skinless chicken breast(s)

1 pound(s), 1/2-inch thick*

Cooking spray

2 spray(s)


  1. Preheat outdoor grill or grill pan over medium-high heat.
  2. In a medium bowl, combine corn, tomato, scallions, cilantro, 2 tablespoons lime juice, oil and 1/4 teaspoon each cumin, salt and paprika; set aside for flavours to blend.
  3. Combine remaining 2 tablespoons lime juice, 3/4 teaspoon cumin, 3/4 teaspoon salt and 1/2 teaspoon paprika in a small bowl; rub over chicken. Coat chicken with cooking spray.
  4. Grill chicken, flipping once, until cooked through, about 8 to 10 minutes; serve topped with corn salad. Yields about 3 ounces chicken and 2/3 cup salad per serving.


*You can buy thin chicken breast cutlets in most supermarkets. You can also buy regular chicken breasts and pound them yourself. To see a video of this technique, click here.To learn how to remove the kernels from an ear of corn, click here.