1 to 2
1 1/2 cups
, thinly sliced
white wine vinegar
1 1/4 tsp
lime sour cream dipping sauce
roughly chopped leftover
coconut crusted chicken fingers
- Peel carrots, and then, using a peeler, shave into enough ribbons to measure 1 cup. Combine in a large bowl with sliced cucumber, vinegar, sugar and salt.
- In a separate small bowl, add 1 tbsp water to the Lime Sour Cream Dipping Sauce. Drizzle the sauce around the inside rim of 4 plates.
- Add the romaine and cilantro to the bowl with the cucumber and carrots; toss, divide and place in the middle of each plate.
- Scatter pieces of Coconut-Crusted Chicken Fingers around the edge of the salad.
Nutrition (per serving)
- 6 g,
- 8 g,
- 3 g,
- 2 g,
- 765 mg.
Try it deconstructed! For kids who don’t like their food mixed up, serve the salad ingredients separately.
For full recipes for Lime Sour Cream Dipping Sauce and Coconut-Crusted Chicken Fingers visit http://recipes.todaysparent.com//Recipes/View/Coconut-crusted-chicken-fingers-with-lime-sour-cream-dipping-sauce