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Crunchy Corn with Kale and Chicken Slaw

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  • Prep Time 20 min
  • Total Time 20 min
  • Servings 6
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This salad has the lively blend of southwestern flavors of corn, cumin and lime, tossed with the goodness of kale. It's a winning combination.

Ingredients

Dressing

3
tablespoons fresh lime juice
1
teaspoon ground cumin
2
teaspoons honey
1/4
to 1/2 teaspoon red pepper sauce

Salad

1
box (10 oz) frozen corn & butter sauce
2
cups 3-color coleslaw blend (from 16-oz bag)
2
cups finely sliced kale
2
cups cubed cooked chicken breast
3
tablespoons chopped fresh cilantro
1
package (3 oz) chicken-flavor ramen noodle soup mix
6
cabbage leaves, if desired

Directions

  • 1 In large bowl, place Dressing ingredients; mix well.
  • 2 Cook corn as directed on box; pour into bowl with dressing mixture. Stir to coat. Cool 5 minutes.
  • 3 Add coleslaw blend, kale, chicken and cilantro; toss to coat.
  • 4 Discard seasoning packet from soup mix; coarsely crush noodles. Add noodles to salad; stir gently to mix. Spoon into cabbage leaves. Serve immediately.

Expert Tips

This is a perfect take-along salad for a picnic or barbecue. Just keep the crushed noodles in a separate container until ready to serve. Stir gently into salad.

If you want to serve this as a meatless side dish, simply omit the chicken breast. You will have about eight 3/4-cup servings.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
200
Calories from Fat
50
% Daily Value
Total Fat
5g
8%
Saturated Fat
1 1/2g
8%
Trans Fat
0g
Cholesterol
40mg
13%
Sodium
440mg
18%
Total Carbohydrate
21g
7%
Dietary Fiber
2g
11%
Sugars
4g
Protein
17g
% Daily Value*:
Vitamin A
70%
70%
Vitamin C
35%
35%
Calcium
6%
6%
Iron
10%
10%
Exchanges:
1 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1/2 Vegetable; 2 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1/2 Fat;
Carbohydrate Choice
1 1/2
*Percent Daily Values are based on a 2,000 calorie diet.

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