If you wish, you can substitute 5 cups packaged shredded cabbage with carrot (cole slaw mix) for the cabbage and carrots, or use one package deli coleslaw for the slaw mixture. (I'm lazy. That's what I do). If you want a lighter recipe, you can use reduced fat versions of the mayo and ranch salad dressings. Can't remember where I got this recipes, but it's an oldie. So I'll just say source for pic and recipe unknown. I do know that Southern living had something like this, but maybe not quite the same.Source: Unknown
1for slaw, in a large bowl, mix cabbage, carrots, and green onions; toss to mix. In a small bowl stir together mayonnaise, sugar, lemon juice, salt, and pepper. Add dressing to cabbage mixture, tossing to combine. Cover and chill for two hours, stirring occasionally.
2Meanwhile, preheat oven to 375°. Place cubes in a large shallow baking pan; drizzle with melted butter, tossing to coat. Bake for 16 to 18 minutes or until crisp, turning twice. Set aside
3transfer slaw mixture into an 8 to 10 cup clear glass bowl. Arrange chicken strips evenly over slaw. Spoon beans over chicken pieces, spreading evenly. Sprinkle corn muffin cubes over beans. Top with tomatoes. If desired, cover and chill for up to six hours.
4Just before serving, spoon dressing over all. Makes 10 to 12 servings.