Mexican Chopped Salad With Toasted Cumin Vinaigrette Recipe

Name: Mexican Chopped Salad With Toasted Cumin Vinaigrette
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: cooking spray; 2 ears corn; 4 chicken breasts, cooked and diced; 1 (15 ounce) can pinto beans, drained; 1 cup monterey jack cheese, shredded; ½ cup Spanish olives, sliced; ½ cup tomatoes, diced; 1 granny smith apple, cored and diced; ¼ cup pickled jalapeno pepper, sliced; 2 tablespoons fresh cilantro, chopped; 2 tablespoons olive oil; 1 teaspoon ground cumin; ¼ cup cider vinegar

Servings: persons

cooking spray
2 ears corn
4 chicken breasts, cooked and diced
1 (15 ounce) can pinto beans, drained
1 cup monterey jack cheese, shredded
½ cup Spanish olives, sliced
½ cup tomatoes, diced
1 granny smith apple, cored and diced
¼ cup pickled jalapeno pepper, sliced
2 tablespoons fresh cilantro, chopped
2 tablespoons olive oil
1 teaspoon ground cumin
¼ cup cider vinegar

1
Heat a grill pan (spray with cooking spray) over medium heat to preheat.
2
Place corn on hot pan and cook 3-5 minutes, until browned on all sides.
3
Remove corn from pan and cool.
4
When cool, slice kernels from cob.
5
Transfer corn to a large bowl and add all ingredients through cilantro.
6
Heat oil in a large skillet over medium heat, add cumin and cook 1 minute until fragrant.
7
Remove from heat and whisk in vinegar.
8
Add dressing to chicken mixture and toss.

447

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: cooking spray, 2 ears corn, 4 chicken breasts, cooked and diced, 1 (15 ounce) can pinto beans, drained, and more.

Yes, Mexican Chopped Salad With Toasted Cumin Vinaigrette falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Mexican Chopped Salad With Toasted Cumin Vinaigrette

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