MAKES: 4 SERVINGS
START TO FINISH: 10 MINS
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
- 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.
- 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
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 , 19 g fat (8 g sat. fat , 0 g polyunsaturated fat , 0 g monounsaturated fat ), 17 mg chol. , 720 mg sodium , 32 g carb. , 5 g fiber , 13 g sugar , 9 g pro.