Grilled Chicken with Summer Corn and Tomato Salad

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 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 c salad


You can buy thin chicken breast cutlets in most supermarkets. You can also buy regular chicken breasts and pound them yourself.

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