Crunchy Corn with Kale and Chicken Slaw


  • 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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