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Mexican Chopped Salad with Toasted Cumin Vinaigrette

This Mexican Chopped Salad with Toasted Cumin Vinaigrette recipe contains chicken breast halves, pepper jack cheese, pinto beans, olive oil, corn and more.
4 Servings - 20 min -
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Servings:4  | Calories:534 | Total Fat:26g  | Chol:107mg  | More
Nutritional facts are per serving and accuracy is not certain.
Total Fat 26g
40 %
Sat Fat 9g
45 %
Total Carb 37g
12 %
Fiber 8g
32 %
Sugars 7g
Cholesterol 107mg
36 %
Sodium 918mg
38 %
Protein 40g
81 %
33% Others combined
25% Chicken breast halves
24% Pepper Jack cheese
17% Pinto beans
Percentages based on 2000 calories diet. Data may be incomplete or calculations inaccurate - Learn more.


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

Directions : View recipe directions on
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