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. You can buy thin chicken breast cutlets in most supermarkets. You can also buy regular chicken breasts and pound them yourself. Thinner chicken breasts, either purchased or by pounding them yourself, makes for a quicker cooking time and more evenly cooked chicken. Serve this with a side salad or broccoli.


Uncooked sweet 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


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 tbsp lime juice, oil and 1/4 tsp each cumin, salt and paprika; set aside for flavors to blend.
  3. Combine remaining 2 tbsp lime juice, 3/4 tsp cumin, 3/4 tsp salt and 1/2 tsp 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.
  5. Serving size: 3 oz chicken and 2/3 cup salad