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Crunchy Corn with Kale and Chicken Slaw

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By Betty Crocker Kitchens
Updated May 22, 2013
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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.

Crunchy Corn with Kale and Chicken Slaw

  • Prep Time 20 min
  • Total 20 min
  • Servings 6
  • Ingredients 11
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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

Instructions

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

Nutrition

200 Calories
5g Total Fat
17g Protein
21g Total Carbohydrate
4g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
200
Calories from Fat
50
Total Fat
5g
8%
Saturated Fat
1 1/2g
8%
Trans Fat
0g
Cholesterol
40mg
13%
Sodium
440mg
18%
Potassium
290mg
8%
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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