Grilled Chicken with Corn and Tomato Salad

1 1/2 cups fresh corn (or frozen, thawed)
1 large tomato, diced (or grape tomatoes, quartered)
4 medium scallions, sliced
1/4 cup chopped fresh cilantro
1/4 cup fresh lime juice, divided
2 tsp. olive oil
1 tsp. cumin, divided
1 tsp. salt, divided
3/4 tsp. smoked paprika, divided
1 lb. boneless, skinless chicken breasts, 1/2″ thick*

In a medium bowl, combine corn, tomatoes, scallions, cilantro, 2 Tbsp. lime juice, oil, and 1/4 tsp. each cumin, salt and paprika. Set aside for the flavors to blend.

Combine remaining 2 Tbsp. lime juice, 3/4 tsp. cumin, 3/4 tsp. salt and 1/2 tsp. smoked paprika in a small bowl. Rub over the chicken.

Coat grill with cooking spray and grill chicken, turning once, until cooked through, about 8 minutes. Serve topped with the corn salad.

*You can buy thin chicken cutlets, or you can use regular chicken breasts and either pound them thin or slice them horizontally into two thin breasts.

Serves 4
WW Points per serving (3 oz. chicken and about 2/3 cup salad):  1