Mexican Chopped Salad with Toasted Cumin Vinaigrette

Total Time:
20 min
Prep:
10 min
Cook:
10 min

Yield:
4 servings
Level:
Easy

Ingredients
  • Cooking spray
  • 2 ears fresh or frozen cob corn, thawed
  • 4 reserved cooked chicken breast halves, diced
  • 1 (15-ounce) can pinto beans, drained
  • 1 cup Monterey Jack or pepper Jack cheese, shredded
  • 1/2 cup Spanish olives, sliced
  • 1/2 cup tomatoes, diced
  • 1 Granny Smith apple, cored and diced
  • 1/4 cup pickled jalapenos, sliced
  • 2 tablespoons chopped fresh cilantro leaves
  • 2 tablespoons olive oil
  • 1 teaspoon ground cumin
  • 1/4 cup cider vinegar
Directions

Heat a stove-top grill pan or griddle with cooking spray and set over medium-high heat to preheat.

Place corn on hot pan and cook 3 to 5 minutes, until golden brown on all sides, turning frequently. Remove from heat and cool. When cool enough to handle, slice kernels from cob. Transfer kernels to a large bowl and add chicken, beans, cheese, olives, tomatoes, apple, jalapenos, and cilantro. Toss to combine.

For the dressing:

Heat oil in a large skillet over medium heat. Add cumin and cook 1 minute, or until fragrant. Remove from heat and whisk in vinegar. Add dressing to chicken mixture and toss to coat. Season to taste with salt and freshly ground black pepper.


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