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Popcorn Chicken with Coconut Slaw
Ingredients
- 1 10 - 12 ounce package frozen cooked, breaded popcorn chicken
- 1/2 16 ounce package shredded cabbage with carrot (coleslaw mix) (4 cups)
- 1 cup mango pieces or quartered strawberries
- 1/2 cup raw coconut chips and/or shredded coconut, toasted*
- 1/3 cup bottled citrus vinaigrette or bottled Italian salad dressing
Directions
1. Cook popcorn chicken in the microwave oven according to package directions. Meanwhile, in a bowl combine shredded cabbage with mango pieces or strawberries and coconut. Add vinaigrette; toss to coat. Add cooked chicken and toss.
2. Divide mixture among 4 goblets or bowls. Season to taste with salt and pepper. Top with additional coconut, if desired. Makes 4 servings.
From the Test Kitchen*Toasting Coconut:
- Preheat oven to 350 degree F. Place coconut in a shallow baking pan. Bake, uncovered, for 5 to 10 minutes or until toasted, stirring once or twice.
Nutrition Facts
(Popcorn Chicken with Coconut Slaw)
- Servings Per Recipe 4,
- cal. (kcal) 331,
- Fat, total (g) 19,
- chol. (mg) 17,
- sat. fat (g) 8,
- carb. (g) 32,
- fiber (g) 5,
- sugar (g) 13,
- pro. (g) 9,
- vit. A (IU) 1263,
- vit. C (mg) 39,
- Thiamin (mg) 0,
- Riboflavin (mg) 0,
- Niacin (mg) 0,
- Pyridoxine (Vit. B6) (mg) 0,
- Folate (µg) 8,
- sodium (mg) 720,
- Potassium (mg) 123,
- calcium (mg) 30,
- iron (mg) 1,
- Percent Daily Values are based on a 2,000 calorie diet
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