Crunchy Corn with Kale and Chicken Slaw

Dairy Free
Health score
55%
Crunchy Corn with Kale and Chicken Slaw
20 min.
6
201kcal

Suggestions


Looking for a vibrant and satisfying dish that’s both nutritious and delicious? Look no further than our Crunchy Corn with Kale and Chicken Slaw! This delightful recipe is perfect for lunch, dinner, or any time you crave a wholesome meal that’s ready in just 20 minutes. With a health score of 55, it’s a guilt-free option that doesn’t compromise on flavor.

This dish features a colorful medley of ingredients, including tender cubed chicken breast, sweet corn, and a crunchy 3-color coleslaw blend, all tossed together with fresh kale and a zesty dressing. The addition of fresh cilantro and a hint of lime juice elevates the flavors, making each bite a refreshing experience. Plus, it’s dairy-free, catering to various dietary preferences.

What sets this recipe apart is the unique twist of incorporating crushed ramen noodles, adding an unexpected crunch that will keep you coming back for more. Serve it in crisp cabbage leaves for a fun and healthy presentation that’s sure to impress your family and friends. Whether you’re looking for a quick weeknight dinner or a dish to bring to a gathering, this Crunchy Corn with Kale and Chicken Slaw is a fantastic choice that’s as nutritious as it is delicious!

Ingredients

  • oz japanese ramen noodles 
  • cups chicken breast strips/pre-cooked/chopped cubed cooked
  • 10 oz regular corn frozen
  • cups purple gel food coloring (from 16-oz bag)
  • tablespoons cilantro leaves fresh chopped
  • teaspoon ground cumin 
  • teaspoons honey 
  • cups kale finely sliced
  • tablespoons juice of lime fresh
  •  cabbage leaves 
  • 0.3 teaspoon hot sauce red

Equipment

  • bowl

Directions

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

Nutrition Facts

Calories201kcal
Protein35.09%
Fat20.94%
Carbs43.97%

Properties

Glycemic Index
42.63
Glycemic Load
10.14
Inflammation Score
-9
Nutrition Score
13.280434880568%

Flavonoids

Eriodictyol
0.16mg
Hesperetin
0.67mg
Naringenin
0.03mg
Luteolin
0.01mg
Isorhamnetin
1.65mg
Kaempferol
3.3mg
Myricetin
0.01mg
Quercetin
1.73mg

Nutrients percent of daily need

Calories:201.37kcal
10.07%
Fat:4.83g
7.43%
Saturated Fat:1.67g
10.41%
Carbohydrates:22.83g
7.61%
Net Carbohydrates:20.67g
7.52%
Sugar:4.87g
5.41%
Cholesterol:39.67mg
13.22%
Sodium:335.13mg
14.57%
Alcohol:0g
100%
Alcohol %:0%
100%
Protein:18.22g
36.43%
Vitamin B3:8mg
40%
Vitamin K:41.14µg
39.18%
Vitamin C:19.21mg
23.28%
Vitamin B6:0.44mg
21.93%
Selenium:14.67µg
20.95%
Vitamin A:945.86IU
18.92%
Phosphorus:174.54mg
17.45%
Vitamin B1:0.25mg
16.38%
Folate:56.18µg
14.04%
Manganese:0.27mg
13.64%
Potassium:356.07mg
10.17%
Iron:1.71mg
9.48%
Vitamin B2:0.16mg
9.34%
Magnesium:36.96mg
9.24%
Vitamin B5:0.91mg
9.12%
Fiber:2.16g
8.64%
Zinc:1mg
6.67%
Calcium:56.31mg
5.63%
Copper:0.09mg
4.54%
Vitamin E:0.5mg
3.3%
Vitamin B12:0.19µg
3.24%