Photo of Marinated chicken, sweetcorn & avocado salad by WW

Marinated chicken, sweetcorn & avocado salad

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.


Calorie controlled cooking spray

4 spray(s)

Lime Juice, Fresh

60 ml

Olive Oil

2 tablespoon(s)


2 clove(s)

Ground Cumin

1 teaspoon(s), level

Coriander, fresh

25 g

Chicken breast, skinless, raw

4 medium

Corn on the cob, raw

2 medium


1 medium, cut into chunks


4 medium, halved and thinly sliced

Red onion

1 small, finely chopped


  1. In a blender, blitz the lime juice, oil, garlic, cumin, salt, black pepper and 3 tbsp water. Add ¾ of the coriander and pulse until finely chopped. Transfer 4 tbsp of the marinade to a small container and refrigerate.
  2. In a shallow dish, combine the chicken and the remaining marinade, turning to coat. Cover and refrigerate for at least 15 minutes or up to 8 hours.
  3. Heat a grill to medium-high. Brush the chicken with any marinade remaining in the dish. Coat the chicken and corn on the cobs with cooking spray and transfer to the grill. Grill, turning as needed until the chicken is cooked through and the corn is charred in spots.
  4. In a medium bowl, combine the avocados, radishes, and onion. Cut the sweetcorn kernels from the cobs and add to the bowl. Add the remaining coriander and 3 tbsp of the reserved marinade and gently toss to coat. Drizzle the remaining 1 tbsp marinade over the chicken. Serve the chicken with the avocado salad.


If fresh corn isn’t available, you can use frozen sweetcorn instead.