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Coconut-crusted chicken chopped salad

11

  • Prep Time25 mins
  • Total Time25 mins
  • Makes4 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 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 

This article was originally published on Mar 01, 2012

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