Coconut-crusted chicken chopped salad
11
- Prep Time25 min
- Total Time25 min
- Makes4 Servings
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 6g, Carbohydrates 8g, Fat 3g, Fibre 2g, Sodium 765mg.
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
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