Photo of Barbecued chicken, corn & summer veg  salad by WW

Barbecued chicken, corn & summer veg salad

Points® value
Total Time
55 min
30 min
25 min
This makes a bright, filling meal


Chicken stock cube(s)

½ cube(s), 70ml cooled stock


1 medium, large, finely chopped

Olive Oil

3 tablespoon(s), extra-virgin

Vinegar, All Types

2 tablespoon(s), red wine

Dijon Mustard

1 tablespoon(s), level

Oregano, fresh

1 tablespoon(s), chopped

Chicken breast, skinless, raw

450 g

Calorie controlled cooking spray

4 spray(s)

Corn on the cob, raw

2 medium, husks removed

Peppers, all types

2 medium, 1 yellow, 1 orange, deseeded and quartered


1 medium, trimmed and halved lengthways


1 individual, halved, stone removed and peeled


15 g, baby plum, halved

Basil, fresh

1 tablespoon(s), torn, to serve


  1. Combine the stock, shallot, oil, vinegar, mustard and oregano in a bowl. Season well. Put the chicken on a plate and drizzle over 2 tbsp of the mixture, then cover with clingfilm and marinate in the fridge for 20 minutes.
  2. Meanwhile, prepare a barbecue (see cook’s tip, below left). Ensure the grill rack is clean, then mist with cooking spray and heat to medium-high.
  3. Mist the chicken, corn, peppers, courgette and avocado with cooking spray. Season.
  4. Grill the chicken and all the veg (except the avocado) on the barbecue for 10-15 minutes, turning, until the chicken is cooked through and the veg is charred and tender. Add the avocado and barbecue for 2 minutes, turning once, until grill marks appear. Slice the chicken, peppers and avocado, and cut the corn and courgette into chunks.
  5. Arrange the chicken and veg on a large serving platter with the tomatoes. Season to taste, then drizzle over the remaining marinade and serve garnished with the basil.


Don’t have a barbecue? Simply cook the chicken, corn, peppers and courgette under a hot grill for 10-15 minutes, and griddle the avocado on a nonstick griddle pan over a medium heat for 2 minutes, turning once.