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Publix Simple Meals

Coconut Chicken with Tropical Carrot Salad and Island Biscuits

Coconut Chicken with Tropical Carrot Salad and Island Biscuits
Total Time:
35 minutes

Cooking Sequence

  • Prepare biscuits through step 2 (10 minutes)
  • Prepare chicken and begin to bake with the biscuits (10 minutes)
  • Prepare carrot salad and complete biscuits; serve (15 minutes)

Island Biscuits


Nonstick aluminum foil
1 (11-oz) package frozen plátanos maduros (ripe plantains)
1 (7.5-oz) package buttermilk biscuit mix
1/2 cup self-rising yellow cornmeal mix
1 cup water
2 tablespoons honey


  1. Preheat oven to 400°F. Line baking sheet with foil. Heat plantains following microwave instructions; let stand 4–5 minutes to cool.
  2. Chop plantains into small pieces; place in large bowl. Stir in biscuit mix and cornmeal mix until evenly coated. Stir in water until blended; drop batter (about 1/4 cup) onto baking sheet, forming 12 biscuits.
  3. Bake 12–15 minutes or until lightly golden on top. Drizzle with honey. Serve. (Makes 12 biscuits.)

Coconut Chicken with Tropical Carrot Salad


Nonstick aluminum foil
2 limes, for juice
1 lb Deli chilled fried chicken tenders
1/2 cup unsweetened (or sweetened) shredded coconut
3/4 cup pineapple preserves, divided
1 lb fresh carrots, peeled and shredded
1/4 cup light mayonnaise
1 (7-oz) cup mandarin oranges in extra-light syrup, drained
1/3 cup dried tropical fruit medley (pineapple, papaya, mango, raisins, coconut)


  1. Preheat oven to 400°F. Line baking sheet with foil. Squeeze limes for juice (2 tablespoons). Cut chicken into bite-size pieces.
  2. Place coconut in shallow dish. Whisk 1/2 cup preserves and 1 tablespoon lime juice until blended; add chicken and toss to coat. Place chicken in coconut and press with fingertips to coat. Arrange chicken in single layer on baking sheet; bake 10–12 minutes or until coconut is toasted and chicken is 165°F.
  3. Peel carrots and shred. Whisk in medium bowl: mayonnaise, remaining 1/4 cup preserves, and remaining 1 tablespoon lime juice until blended. Add carrots, oranges, and tropical fruit; toss to coat. Chill until ready to serve. Serve chicken with carrot salad.

Aprons Advice

  • Complete your meal with honey mustard or barbecue sauce for dipping, lemonade, and cookies for dessert.
  • Plátanos maduros are ripe, sweet plantains that have been fried. You can substitute very ripe bananas for plantains in the biscuit recipe.

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Island Biscuits

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Coconut Chicken with Tropical Carrot Salad

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Island Biscuits

CALORIES (per 1/12 recipe) 160kcal; FAT 4.50g; SAT FAT 1.50g; TRANS FAT 1.50g; CHOL 0mg; SODIUM 290mg; CARB 27g; FIBER 1.00g; SUGARS 12g; PROTEIN 2g; CALC 4%; VIT A 4%; VIT C 4%; IRON 6%

Coconut Chicken with Tropical Carrot Salad

CALORIES (per 1/6 recipe) 420kcal; FAT 15.00g; SAT FAT 6.00g; TRANS FAT 0.00g; CHOL 60mg; SODIUM 490mg; CARB 51g; FIBER 4.00g; SUGARS 34g; PROTEIN 20g; CALC 2%; VIT A 230%; VIT C 20%; IRON 4%

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