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
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
-
Step1In large bowl, place Dressing ingredients; mix well.
-
Step2Cook corn as directed on box; pour into bowl with dressing mixture. Stir to coat. Cool 5 minutes.
-
Step3Add coleslaw blend, kale, chicken and cilantro; toss to coat.
-
Step4Discard 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 1/2Tips from the Betty Crocker Kitchens
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