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Steps
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.
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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.
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