Popcorn Chicken with Coconut Slaw

Thanks to a few pre-prepped and pre-cooked ingredients this chicken recipe comes together in about 10 minutes for an easy weeknight meal.

  • Makes: 4 servings
  • Start to Finish: 10 mins
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Popcorn Chicken with Coconut Slaw
Ingredients
1
10 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)
    Per serving:
  • 331 kcal cal.,
  • 19 g fat
  • (8 g sat. fat,
  • 0 g polyunsaturated fat,
  • 0 g monounsatured fat),
  • 17 mg chol.,
  • 720 mg sodium,
  • 32 g carb.,
  • 5 g fiber,
  • 13 g sugar,
  • 9 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet
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