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A tasty winter recipe: Grilled Chicken, Summer Corn and Tomato Salad

Written By | Jan 26, 2018
recipe for winter

Grilled Chicken with Summer Corn and Tomato Salad (Weight Watcher’s)

FORT WORTH, Texas, January 25, 2018: Tired of winter recipes yet? Although we can’t change the season, you can bring a bit of summer into your life with this delicious entrée for grilled chicken and summer salad from Weight Watchers. Don’t shy away. A Weight Watchers recipe isn’t designed only for those trying to shed pounds. In fact, a recipe like this one is for anyone who wants to eat healthy, appetizing meals.

Add some sunshine to your winter days with this recipe for grilled chicken and summer vegetables

This healthy meal is anything but bland. Arouse your taste buds with this tantalizing recipe that challenges your palate with its combination of ground cumin, smoked paprika, and fresh lime juice. If you cannot grill outside just yet, simply broil the chicken in your oven. Enjoy!

Smoked paprika, lime juice, and ground cumin together create a flavor that will make you come back for seconds and thirds (Claire Hickey)

Grilled Chicken with Summer Corn and Tomato Salad
Serves: 4
Difficulty Level: Easy
Serving size: 3 oz. chicken and 2/3 cup salad
WWPoints: 1

1 ½ cups uncooked yellow corn, fresh (or frozen and cooked)
1 large fresh tomato, diced
4 medium uncooked scallions, sliced
¼ cup fresh cilantro, chopped (may substitute parsley)
¼ cup fresh or bottled lime juice, divided
2 teaspoons olive oil
1 teaspoons ground cumin, divided
1 teaspoon table salt, divided
¾ teaspoon smoked paprika, divided
1 pound uncooked boneless skinless chicken breasts (about 2 breasts)
2 sprays cooking spray

Preheat outdoor grill or grill pan over medium-high heat. If broiling pre-heat broiler at 500˚ for ten minutes. Place rack so pan will be six inches from heat.

In a medium bowl, combine corn, tomato, scallions, cilantro, 2 Tbsp. lime juice, oil and 1/4 teaspoon each cumin, salt and paprika; set aside for flavors to blend.

Cover bottom of broiler pan with foil to catch juices for easy clean-up

Combine remaining 2 Tbsp. lime juice, ¾ teaspoon cumin, ¾ teaspoon salt and ½ teaspoon smoked paprika in a small bowl; rub over chicken. Coat chicken with cooking spray.

Use a pan like this in the broiler instead of cooking on grill (Walmart)

GRILL: Grill chicken, flipping once, until cooked through, about 8 to 10 minutes.
BROILER: Cover bottom of broiler pan with foil to catch juices for easy clean-up. Spray top pan with non-stick spray; add chicken. Spray with cooking spray and then broil for ten minutes, turn. Cook for another ten minutes until temperature of chicken reaches 165˚.

Cover with foil, let sit about ten minutes. Top with Summer Corn Salad.

Note: Chicken may be marinated in ingredients. Mix lime juice, cumin, smoked paprika, and salt together. Add to chicken breasts in zip lock bag overnight. Throw out excess marinade before cooking.


Read more of Claire’s work at Communities Digital News and Greater Fort Worth Writers Group.  Join her on Twitter and Facebook

Claire Hickey

Claire Hickey was born the last year of the Baby Boom and spent the first half of childhood in Chicago. She has always loved to write but wanted to create pieces worth reading. Her curiosity and love of research lead her to create her column based on the “garbage in garbage out” theory to provide interesting and thought-provoking pieces that enrich her readers. She also believes life is a banquet and loves to learn new things. Her professional pedigree includes Cosmetology, Surgical Technology, and the Culinary Arts. When not working she loves to spend time with family and friends. She lives in Fort Worth.