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Photo of Grilled Corn, Chicken and Summer Vegetable Salad by WW

Grilled Corn, Chicken and Summer Vegetable Salad

5
Points® value
Total Time
55 min
Prep
30 min
Cook
25 min
Serves
4
Difficulty
Easy
Set all the ingredients on a platter in sections like we did here. It makes for a beautiful presentation and allows guests to choose just the foods they like.

Ingredients

Fat-free reduced sodium chicken broth

4½ tbsp(s)

Shallots

¼ cup(s), finely chopped

Extra virgin olive oil

3 tbsp(s)

Red wine vinegar

2 tbsp(s)

Dijon mustard

1 tbsp(s)

Fresh oregano

1 tbsp(s), chopped

Kosher salt

1½ tsp(s), divided

Black pepper

½ tsp(s)

Uncooked boneless skinless chicken breast

1 pound(s)

Cooking spray

5 spray(s)

Uncooked sweet yellow corn

2 ear(s), medium, husked

Yellow bell pepper

1 small, quartered

Orange bell pepper

1 small, quartered

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

Fresh basil

½ cup(s), leaves, thinly sliced

Instructions

  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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