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.
Photo: Mexican Chopped Salad with Toasted Cumin Vinaigrette Recipe

















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By Mama_the_Home Chef
Mechanicsburg, PA
on February 24, 2013
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This was delicious! It's the kind of salad you would order as an entree at a resteraunt. The dressing is a must, it gives a unique flavor. I used a package of oscar myer southwest chicken and diced it up. Perfect lunch or dinner salad!
By Eddie7
on February 19, 2013
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Light and delicious!!!!
By Scaryb4Coffee
West Seattle, WA
on July 28, 2012
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I've made this three times now without the meat, and I'm ready to make it again for a potluck. It's different and tasty! I spice it up a bit more by adding a little more vinegar and adding Mama Lil's pickled peppers or those cherry peppers. This is a great side to any Mexican main.
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