Mexican chopped salad with toasted cumin vinaigrette chicken breast, pepper cheese, olive oil, cooking spray, coriander leaf, jalapeno, cumin, pinto bean, olive, apple, tomato, sweetcorn, apple cider vinegar, monterey jack cheese For the salad: 1) Heat a stove-top griddle pan or griddle with cooking spray and set over medium-high heat to preheat. 2) Place corn on griddle and cook 3 to 5 minutes, until golden brown on all sides...
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