Coconut-crusted chicken chopped salad

10

PREP TIME

25 min

Makes

4 Servings

Coconut-crusted chicken chopped salad

Jodi Pudge

Ingredients

  • 1 to 2 carrots
  • 1 1/2 cups cucumber , thinly sliced
  • 1/2 tbsp white wine vinegar
  • 1 tsp granulated sugar
  • 1 1/4 tsp salt
  • 1/4 cup leftover lime sour cream dipping sauce
  • 3 cups chopped romaine lettuce
  • 3/4 cup cilantro leaves
  • 1 cup roughly chopped leftover coconut crusted chicken fingers

Instructions

  • 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)

  • Calories
  • 78,
  • Protein
  • 6 g,
  • Carbohydrates
  • 8 g,
  • Fat
  • 3 g,
  • Fibre
  • 2 g,
  • Sodium
  • 765 mg.

Tip:

Try it deconstructed! For kids who don’t like their food mixed up, serve the salad ingredients separately.

Using Leftovers:

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

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