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
Preparation
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.
