Serves: 4
Total Calories: 253
Prepare Honey-Ginger Dressing. Place salad greens, chicken, carrot and corn in large bowl. Pour dressing over salad toss until coated. Sprinkle with coconut.
1 Serving: Calories 375 (Calories from Fat 190) Fat 21g (Saturated 5g) Cholesterol 45mg Sodium 750mg Carbohydrate 32g (Dietary Fiber 4g) Protein 19g
% Daily Value: Vitamin A 32% Vitamin C 26% Calcium 4% Iron 14%
Diet Exchanges: 1 starch, 1 1/2 Lean Meat, 3 Vegetable, 3 fat
*To toast coconut, cook in ungreased heavy skillet over medium-low heat 6 to 14 minutes, stirring frequently until browning begins, then stirring constantly until golden brown. Or bake uncovered in ungreased shallow pan in 350 degree oven 5 to 7 minutes, stirring occasionally, until golden brown.
Betty's Tip
Go ahead and use packaged, assorted prewashed salad greens for this recipe to save time.
This Thai Chicken Salad recipe is from the Betty Crocker's Best Chicken Cookbook Cookbook. Download this Cookbook today.
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