Side Dish

Mexican Chopped Salad with Toasted Cumin Vinaigrette is for Side Dish.

Mexican Chopped Salad with Toasted Cumin Vinaigrette takes 30 minutes to prepare.

Mexican Chopped Salad with Toasted Cumin Vinaigrette takes 15 minutes to cook.

Mexican Chopped Salad with Toasted Cumin Vinaigrette makes 8 servings.

The ingredients for Mexican Chopped Salad with Toasted Cumin Vinaigrette are:

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

Here is how you make Mexican Chopped Salad with Toasted Cumin Vinaigrette:

DirectionsHeat 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. Number of Servings: 8Recipe submitted by SparkPeople user BARKLESS.

The nutritional information for Mexican Chopped Salad with Toasted Cumin Vinaigrette is:

• Servings Per Recipe: 8
• Amount Per Serving
• Calories: 409.0

• Total Fat: 17.4 g
• Cholesterol: 89.7 mg
• Sodium: 501.7 mg
• Total Carbs: 22.5 g
• Dietary Fiber: 4.7 g
• Protein: 35.6 g

Mexican Chopped Salad with Toasted Cumin Vinaigrette is Mexican cuisine.