Crunchy Corn with Kale and Chicken Slaw
Ingredients
| For the Dressing: | ||
| 3 tbs fresh lime juice | ||
| 1 tsp ground cumin | ||
| 2 tsp honey | ||
| 1/2 tsp red pepper sauce | ||
| For the Salad: | ||
| 3/4 lb frozen corn | ||
| 2 cups bagged coleslaw blend | ||
| 2 cups fresh kale, stemmed and thinly sliced | ||
| 1 cup shredded chicken breast | ||
| 1 cup shredded chicken thighs | ||
| 3-4 tbs fresh cilantro, chopped | ||
| 6 cabbage leaves | ||
| kosher salt and black pepper to taste |
- Place all dressing ingredients in a large bowl and mix well.
- Cook corn in boiling water for 1-2 minutes, drain, cool, then add to the bowl with the dressing ingredients. Stir to coat.
- Add the coleslaw blend, kale, chicken, cilantro and toss to coat.
- Season with salt and pepper.
- Cover and refrigerate for at least 1 hour before serving.
- Spoon the mixture evenly into 6 even sized cabbage leaves to serve.
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