Steps:
- Heat a stove-top grill pan or griddle with cooking spray or outdoor grill to medium-high heat to preheat. Place corn on hot pan or grill 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.
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Sani Lucas
[email protected]I've made this salad several times now and it's always a hit. It's a great way to use up leftover grilled chicken or steak, and the dressing is so flavorful.
Caleb Rodeck
[email protected]This salad is a great summer dish. It's light and refreshing, and it's perfect for a picnic or barbecue.
David nassamu
[email protected]I made this salad for my family and they loved it. It's a great way to get your kids to eat their vegetables.
Sabano Esther
[email protected]This salad is so easy to make and it's so delicious. I'll definitely be making it again.
Lenses production
[email protected]I'm not a huge fan of cilantro, but I love this salad. The dressing is so good that it makes up for the cilantro.
sanowar Hossain
[email protected]This salad is a great way to use up leftover grilled chicken or steak.
Iqbal Hussain
[email protected]I love the toasted cumin vinaigrette. It's so unique and flavorful.
Jo Shiesty
[email protected]This is a great salad to make ahead of time. It's even better the next day.
Kumar Dileesh
[email protected]I made this salad for a potluck and it was a huge success! Everyone loved it.
Sonjit Uraw
[email protected]This salad is amazing! I've made it several times now and it's always a hit. The dressing is so flavorful and the combination of textures and flavors is perfect.