Mexican chopped salad with toasted cumin vinaigrette

  • For the salad
  • Cooking spray
  • 2 ears fresh or frozen cob corn, thawed
  • 4 cooked chicken breast halves, diced
  • 1 (400g) can pinto beans, drained
  • 100g monterey jack or pepper jack cheese, shredded
  • 70g spanish olives, sliced
  • 70g tomatoes, diced
  • 1 granny smith apple, cored and diced
  • 30g pickled jalapenos, sliced
  • 2 tbsps chopped fresh coriander leaves
  • For the dressing
  • 2 tbsps olive oil
  • 1 tsp ground cumin
  • 60ml cider vinegar

For the salad:
1) Heat a stove-top griddle pan or griddle with cooking spray and set over medium-high heat to preheat.

2) Place corn on griddle 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.

3) Transfer kernels to a large bowl and add chicken, beans, cheese, olives, tomatoes, apple, jalapenos, and coriander. Toss to combine.

For the dressing:
1) Heat oil in a large frying pan over medium heat. Add cumin and cook 1 minute, or until fragrant. Remove from heat and whisk in vinegar.

2) Add dressing to chicken mixture and toss to coat. Season to taste with salt and freshly ground black pepper.

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