Photo of Grilled corn, chicken, and summer vegetable salad by WW

Grilled corn, chicken, and summer vegetable salad

SmartPoints® value per serving
Total Time
1 hr 15 min
30 min
25 min
Everything in this dish can be cooked on the grill, making preparation and clean-up much easier.This dish is perfect for a weeknight family meal or for entertaining guests. The recipe can easily be doubled to feed a crowd and the marinade can be made ahead of time. The marinade adds flavor to the chicken while also serving as a tenderizer. Set all the ingredients on a platter in sections as in the photo. It makes for a beautiful presentation and allows guests to choose just the foods they like.


fat-free reduced sodium chicken broth

4½ Tbsp

uncooked shallot(s)

¼ cup(s), finely chopped

extra virgin olive oil

3 Tbsp

red-wine vinegar

2 Tbsp

Dijon Mustard

1 Tbsp

fresh oregano

1 Tbsp, chopped

kosher salt

1½ tsp, divided

black pepper

½ tsp

uncooked boneless skinless chicken breast

1 pound(s)

cooking spray

5 spray(s)


2 large, husked

yellow pepper(s)

1 small, quartered

orange bell pepper

1 small, quartered

uncooked zucchini

1 small, halved lengthwise

California (Hass) avocado

1 small, ripe but firm, halved, pitted and peeled

grape tomatoes

1½ cup(s), pear-shaped or regular, halved


½ cup(s), leaves, thinly sliced


  1. To make dressing, stir together broth, shallots, oil, vinegar, mustard, oregano, 1/2 tsp salt and 1/4 tsp pepper in a small bowl. Place chicken on a plate; drizzle with 2 Tbsp dressing (set aside rest of dressing). Marinate chicken at least 20 minutes.
  2. Meanwhile, coat grill rack with cooking spray. Preheat outdoor grill to medium-high heat.
  3. Off heat, coat chicken, corn, bell peppers, zucchini and avocado with cooking spray. Combine remaining 1 tsp salt and ¼ tsp pepper in a small bowl; sprinkle over chicken and vegetables.
  4. Grill chicken, corn, peppers and zucchini, turning as needed, until chicken is cooked through and vegetables are lightly charred and tender, 10-15 minutes. Grill avocado, turning once until grill marks appear, about 2 minutes. Slice chicken, cut corn from cobs (or cut cobs into small pieces), slice peppers, cut zucchini into bite-size chunks and slice avocado.
  5. Arrange chicken, grilled vegetables and tomatoes on a large serving platter. Drizzle with remaining dressing; sprinkle with basil. Season with additional salt and pepper, if desired.
  6. Serving size: 1/4 of chicken and vegetables, 2 ½ Tbsp dressing

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