Mexican Chopped Salad with Toasted Cumin Vinaigrette

  • Level: Easy
  • Total: 20 min
  • Prep: 10 min
  • Cook: 10 min
  • Yield: 4 servings
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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


  1. Heat a stove-top grill pan or griddle with cooking spray and set over medium-high heat to preheat.
  2. 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.
  3. 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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