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Categories:
cooking spray corn chicken breasts pinto beans cheese Spanish olives tomatoes granny smith apple jalapeno pepper fresh cilantro olive oil ground cumin cider vinegar
Viewed: 78 - Published at: 8 years agoIngredients
- cooking spray
- 2 ears corn
- 4 chicken breasts, cooked and diced
- 1 (15 ounce) can pinto beans, drained
- 1 cup monterey jack cheese, shredded
- 12 cup Spanish olives, sliced
- 12 cup tomatoes, diced
- 1 granny smith apple, cored and diced
- 14 cup pickled jalapeno pepper, sliced
- 2 tablespoons fresh cilantro, chopped
- 2 tablespoons olive oil
- 1 teaspoon ground cumin
- 14 cup cider vinegar
Method
- Heat a grill pan (spray with cooking spray) over medium heat to preheat.
- Place corn on hot pan and cook 3-5 minutes, until browned on all sides.
- Remove corn from pan and cool.
- When cool, slice kernels from cob.
- Transfer corn to a large bowl and add all ingredients through cilantro.
- Heat oil in a large skillet over medium heat, add cumin and cook 1 minute until fragrant.
- Remove from heat and whisk in vinegar.
- Add dressing to chicken mixture and toss.
