Photo of Grilled chicken with summer corn and tomato salad by WW

Grilled chicken with summer corn and tomato salad

Points® value
Total Time
30 min
20 min
10 min
You can use whole chicken breasts or chicken breast cutlets, either store-bought or pounded yourself, for this recipe. Cutlets will cook more quickly, so keep an eye on the grill. Serve with lime wedges on the side and everyone can add an extra pop of citrus flavor to their dish.


Cooking spray

4 spray(s)

Uncooked corn

1½ cup(s), (from 2 ears corn) or 1 1⁄2 cups frozen corn kernels, cooked


1 large, ripe, chopped


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

1 pound(s), or chicken breast cutlets


  1. Off heat, coat grill rack or grill pan with nonstick spray. Preheat gas grill or grill pan to medium-high, or prepare medium-high fire in charcoal grill.
  2. In medium bowl, mix corn, tomato, scallions, cilantro, 2 tbsp lime juice, oil, and 1⁄4 tsp each cumin, salt, and paprika. Let stand for flavors to blend.
  3. In small bowl, combine remaining 2 tbsp lime juice, 3⁄4 tsp cumin, 3⁄4 tsp salt, and 1⁄2 tsp paprika and rub all over chicken. Coat chicken with nonstick spray. Grill chicken, turning once, until chicken is cooked through and instant-read thermometer inserted into centers registers 165°F, 8 to 10 minutes for whole chicken breasts. Divide corn salad among plates and top with chicken.
  4. Serving size: 3 oz chicken and 2⁄3 cup salad