1 pkg (12 oz.) H-E-B Fully Cooked Coconut Chicken
8 eggroll wrapers cut in 1/2- inch strips
2 cups canola oil (for frying)
2 cups each: romaine lettuce and angel hair cabbage thin sliced
1/2 cup each: H-E-B Ready Fresh Go 3 Color Peppers & Green Onions chopped
1/4 - 1/3 cup H-E-B Texas Twists Spicy Peanut Jalapeño Dressing
Bake Coconut Chicken Tenders according to package directions. Cool chicken and cut into strips and set aside.
Heat oil in skillet for 4 minutes over medium high heat. Fry wonton strips for 4-5 seconds until light golden and drain on paper towels. Set aside.
Layer the romaine lettuce, angel hair cabbage, 3 color peppers, onions and thin sliced chicken tenders in large bowl. Cover the bowl with plastic wrap and chill until ready to serve.
Before serving add wonton strips, toss salad and add HEB TEXAS TWISTS SPICY PEANUT JALAPENO DRESSING as desired
No Nutritional Information Available
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