CRUNCHY CORN WITH KALE AND CHICKEN SLAW

Crunchy Corn with Kale and Chicken Slaw image

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.

Provided by Betty Crocker Kitchens

Categories Lunch

Time 20m

Yield 6

Number Of Ingredients 11

Ingredients

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

Steps:

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

Nutrition Facts : Calories 200, Carbohydrate 21 g, Cholesterol 40 mg, Fat 1/2, Fiber 2 g, Protein 17 g, SaturatedFat 1 1/2 g, ServingSize 1 Serving, Sodium 440 mg, Sugar 4 g, TransFat 0 g