Coconut-crusted chicken chopped salad


  • Prep Time25 mins
  • Total Time25 mins
  • Makes4 Servings
Coconut-crusted chicken chopped salad

Jodi Pudge


  • 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


  • 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.


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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