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Mexican Chopped Salad With Toasted Cumin Vinaigrette

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“This was served yesterday at a Super Bowl Party. We all loved it. Since the lady who brought it is a vegetarian, she omitted the chicken. She also left out the cilantro as the hostess doesn't like cilantro. I will add both. The recipe is from Robin Miller on the Food Network.”
READY IN:
15mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

Directions

  1. Heat a grill pan (spray with cooking spray) over medium heat to preheat.
  2. Place corn on hot pan and cook 3-5 minutes, until browned on all sides.
  3. Remove corn from pan and cool.
  4. When cool, slice kernels from cob.
  5. Transfer corn to a large bowl and add all ingredients through cilantro.
  6. 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.

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