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Cook'n with Betty Crocker 
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Thai Chicken Salad |
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Serves: 4 Print this RecipeSUPER EXPRESS prep: 20 min Honey-Ginger Dressing (below) 6 cups bite-size pieces assorted salad greens 1 1/2 cups shredded cooked chicken 1 medium carrot, shredded (3/4 cup) 1 can (14 to 15 ounces) baby corn nuggets, drained 1/3 cup flaked coconut, toasted Honey-Ginger Dressing: 1/4 cup vegetable oil 2 tablespoons balsamic or cider vinegar 2 tablespoons soy sauce 1 tablespoon honey 1 teaspoon grated ginger root 1. Make Honey-Ginger Dressing. 2. Place salad greens, chicken, carrot and corn in large bowl. Pour dressing over salad; toss until coated. Sprinkle with coconut. For Honey-Ginger Dressing: Shake all ingredients in tightly covered container. wing it! Go ahead and use packaged, assorted pre-washed salad greens for this recipe to save time. 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, 3 Vegetable, 1 1/2 Lean Meat, 3 Fat * CARBOHYDRATE CHOICES: 2 From "Betty Crocker's Dinner Made Easy With Rotisserie Chicken." Text Copyright 2004 General Mills. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved. This recipe comes from the Cook'n collection. Try Cook'n for FREE!
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