Mexican Chicken Salad With Toasted Cumin Vinaigrette

I’ve been making this salad for years, & it’s one of my definite go-to’s, especially in warmer weather. I don’t always toast the cumin for the vinaigrette, & that works just fine, but it’s absolutely delicious when it becomes warm, smooth, & nutty. The measurements below are definitely changeable–if you’re a tomato lover, add more. If you’re not into dairy, skip the cheese, etc… You can also play with the heat level! This is great served with tortilla chips & a margarita or two!

INGREDIENTS

8 OZ frozen corn (preferably fire roasted), thawed
1 LB cooked, chicken breast tenders, chopped (sauté in butter or oil to cook, & season with salt & pepper)
1 (15 OZ) can pinto beans, drained
1 cup Mexican blend shredded cheese
1/2 cup pitted green olives, sliced
1 cup organic grape tomatoes, sliced
1 organic Granny Smith apple, diced
2-3 tablespoons organic cilantro, chopped
1/4 cup cider vinegar
2 tablespoons olive oil
1 teaspoon ground cumin
salt & pepper to taste
pickled jalapeños, fresh lime juice, & avocado for topping (optional)

PREPARATION

Place the cooked chicken, corn, beans, cheese, olives, tomatoes, apples, & cilantro in a large bowl. Heat the oil in a skillet, over medium, add the cumin, & cook for 1 minute until just fragrant. Remove from the heat & whisk in the vinegar, salt, & pepper. Pour over the chicken salad, tossing well to coat.