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
