Mexican Chopped Salad

With the warmer weather, lighter dinners are the preferred meal around our house . . . especially as we try to whittle away a few pounds before donning shorts!

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This main-dish salad has a great combination of tastes, sweet, tart, salty, with a bit of a bite.

Mexican Chopped Salad

Mexican Chopped Salad

Serve with a loaf of fresh bread and enjoy. Muah!


  • 1 small package frozen corn, thawed
  • 4 cooked chicken breast halves, diced
  • 15 ounce can of pinto beans, rinsed and drained
  • 1 cup Monterey Jack cheese, shredded
  • 1/2 cup Spanish olives, sliced
  • 1/2 cup tomatoes, diced
  • 1 Granny Smith apple, diced
  • 1/4 cup pickled jalapenos, sliced
  • 2 T. chopped fresh cilantro
  • Dressing (directions for preparing dressing below): 2 T. olive oil, 1 tsp. ground cumin, 1/4 cup cider vinegar, 1/2 tsp. salt, 1/8 tsp. pepper


  1. Spray frying pan with cooking spray and set over medium-high heat.
  2. Place corn in hot pan and cook 3-5 minutes until slightly browned. Turn frequently. Remove and cool.
  3. In large bowl toss corn, chicken, beans, cheese, olives, tomatoes, apple, jalapenos and cilantro.
  4. For dressing: Heat oil over medium heat.
  5. Add cumin and cook 1 minute to toast.
  6. Remove from heat.
  7. Whisk in vinegar.
  8. Pour over salad and toss.
  9. Adjust salt and pepper to taste.

Mexican Chopped Salad 004

I’m still typing very slowly and very little as I TRY to rest the broken wrist. We are also still eating quickly prepared food because chopping is hard. Looking at my own pictures I can hardly wait to get back to spending a little more time in the kitchen and cooking THIS salad, as it really is delicious!


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