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
10 ounce package frozen cooked, breaded popcorn chicken
16 ounce package shredded cabbage with carrot (coleslaw mix) (4 cups)
cup mango pieces or quartered strawberries
cup raw coconut chips and/or shredded coconut, toasted*
cup bottled citrus vinaigrette or bottled Italian salad dressing
  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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