Mexican Chopped Salad with Toasted Cumin Vinaigrette

Recipe courtesy Robin Miller 2007

Show: Quick Fix Meals with Robin MillerEpisode: Juggling Flavors

Rated: 5 stars out of 5Rate itRead users' reviews (15)

RECIPE
COMMENTS & REVIEWS(15)

Cook Time:
10 min
Level:
Easy
Yield:
4 servings

Times:

Prep: 10 min
Inactive Prep: --
Cook: 10 min
Total:: 20 min

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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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Comments & Reviews

recipe Mexican Chopped Salad with Toasted Cumin Vinaigrette
Karen Lennox, SD 08-20-2009
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Wanted to keep eating it!
Rated: 5 stars out of 5

While I was preparing this salad, my husband made a few cracks about the corn being in on the griddle and also that it... smelled like a cheap Mexican restaurant when I heated the oil and cumin. I was very relieved after taking the first bite and realized it was fabulous! I used black beans and also no jalapenos, but otherwise followed the recipe. He kept commenting on all the bursts of flavors and asked for seconds. Can't wait to serve it to company!Read more
recipe Mexican Chopped Salad with Toasted Cumin Vinaigrette
beth lynchburg, VA 07-20-2009
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very good
Rated: 5 stars out of 5

very good and different for not much effort. based on reviews, I substituted black beans for pinto beans. have made it both... with & without chicken - good either way. I used less cheese than called for - just didnt need it in my opinion. Read more
recipe Mexican Chopped Salad with Toasted Cumin Vinaigrette
CHRISTY HOUTON, TX 07-15-2009
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Surprisingly Good!
Rated: 5 stars out of 5

I'm an adventurous eater but I'm not a fan of cumin and I gotta admit I really like it in this recipe because the other... ingredients help to balance it out. I used 13 oz honey baked ham instead of chicken because that's what I had on hand. I added some green onion. I also added an avocado and cut back on the cheese. Doubled the jalapeno. Oh, and I also used 1/2 a can of kidney beans instead of 1 can pinto. The avocado added a slight creaminess to the salad and the onion helped cut some of the sweetness from the ham. Don't skip roasting the corn! The work to flavor ratio is worth it! And don't skip the apple, it sounds weird but it makes the salad and adds volume, because for only 500 calories a serving you get a lot of food. Read more
recipe Mexican Chopped Salad with Toasted Cumin Vinaigrette
Emiko Portola Valley, CA 06-24-2009
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refreshing and surprisingly tasty
Rated: 5 stars out of 5

i was skeptical about the ingredients....apples with jalapenos sounded kinda wierd. my parents loved it though! it was... deeelicious. i threw some creole seasoning on my chicken and grilled itRead more
recipe Mexican Chopped Salad with Toasted Cumin Vinaigrette
Jennifer Charlotte, NC 05-09-2009
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A Hit for a ladies lunch
Rated: 5 stars out of 5

Very delicious. Got asked for the recipe. Made some changes, but it turned out great.
recipe Mexican Chopped Salad with Toasted Cumin Vinaigrette
Samantha Concord, CA 04-23-2009
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Entire Family Loved It
Rated: 5 stars out of 5

Everyone thought this salad was great - it was 95 degrees out today and my teenage son commented that it was... "refreshing!" Of course I made a couple changes . . . I added shredded cabbage and iceberg lettuce Increased the dressing a little to account for the lettuce and added a little sugar to the vinegar. (I tried it without the sugar and it was a little too tart for my taste.) Omitted the olives Laid some avocado across the top of each serving. I used a roasted chicken. That's it - everyone raved about it so I will definitely make it again soon!Read more