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.




1 hr 10 min


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