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Mexican Chopped Salad with Toasted Cumin Vinaigrette Recipe

Mexican Chopped Salad with Toasted Cumin Vinaigrette

Recipe courtesy Robin Miller 2007

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Rated: 5 stars out of 5Rate This RecipeRead users' reviews (27)

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Average Rating:

Total Reviews: 27

Showing 11-20 of 27

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  • on April 08, 2010

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    Fast and yummy. Love it!

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  • on March 21, 2010

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    This was a strange combination of flavors that I do not recommend.

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  • on January 19, 2010

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    This is FANTASTIC! My husband and I ate the whole thing!!!

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  • on July 20, 2009

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    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.

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  • on July 15, 2009

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    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.

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  • on June 24, 2009

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    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 it

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  • on May 09, 2009

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    Very delicious. Got asked for the recipe. Made some changes, but it turned out great.

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  • on April 23, 2009

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    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!

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  • on April 15, 2009

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    I love this recipe Robin! it's sooooo good. I ended up adding cyanne pepper in the end to give it a kick because my family has to add spice to everything. I also used black beans instead of pinto, but this was so good, cheap, and it made enough for plenty of left overs in my family of 2. I plan on making it as a salsa without the chicken for a party coming up. Thanks Robin Miller!!

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  • on September 30, 2008

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    This was the best tasing salad. I saw her make it on the show, and it looked delicous, but I was surprised at how much flavor it had. I loved the flavor of the corn and I just used a grill pan to cook it, (cooked for a minute in the microwave first. It was delicious and I can't wait to make it again. I also served it with some lettuce. Great job Robin, I love your show. I made the chicken for another meal as well. It was so nice to know what I was having for dinner due to good plnaning.

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