Mexican Chopped Salad

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1 tablespoons cumin seeds (optional)

1/2 cup extra virgin olive oil

1/4 cup red wine vinegar

1 tablespoon honey, warm

1 1/2 teaspoons kosher salt, to taste

1/2 teaspoon freshly ground black pepper

1 tablespoon freshly squeezed lime juice, to taste

A pinch of cayenne, to taste

Salt and freshly ground black pepper, to taste

1/2 cup raw pepitas (hulled green pumpkin seeds), unsalted

1 head romaine lettuce, cut into 1/2-inch strips

1 1/2 cups diced leftover grilled chicken or turkey (optional)

1 1/2 cups canned garbanzo beans, drained and rinsed

1 large or 2 medium apples, peeled and diced (Granny Smith, Pink Lady, or Honeycrisp)

1 cup corn kernels (from grilled corn on the cob, or canned or frozen corn sautéed in olive oil)

1 poblano chile, roasted, peeled, seeded, and diced*

1 California avocado, halved, seeded, peeled, and diced

1 small red onion, diced (optional)

1 tablespoon chopped cilantro

1 cup crushed corn tortilla chips

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