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Popcorn Chicken with Coconut Slaw

Makes: 4 servings
Start to Finish 10 mins
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,
  • Monounsaturated fat (g) 0,
  • Polyunsaturated fat (g) 0,
  • 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 (g) 8,
  • Cobalamin (Vit. B12) (g) 0,
  • 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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