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Coconut Chicken Tenders with Spicy Mango Salsa


Coconut Chicken Tenders with Spicy Mango Salsa

Coconut Chicken Tenders with Spicy Mango Salsa

Yield

Makes 5 to 6 servings

Ingredients

1 firm ripe mango, peeled, seeded and chopped
1/2 cup chopped red bell pepper
3 tablespoons chopped green onion
2 tablespoons chopped fresh cilantro
Salt and ground red pepper
1-1/2 cups flaked coconut
1 egg
1 tablespoon vegetable oil
3/4 pound chicken tenders

Preparation

  1. Combine mango, bell pepper, onion and cilantro in small bowl. Season to taste with salt and ground red pepper. Transfer half of salsa to food processor; process until finely chopped (almost puréed). Combine with remaining salsa.
  2. Preheat oven to 400°F. Spread coconut on large baking sheet. Bake 5 to 6 minutes or until lightly browned, stirring every 2 minutes. Transfer coconut to food processor; process until finely chopped but not pasty.
  3. Beat egg with oil and pinch of ground red pepper in small bowl. Add chicken tenders; toss to coat. Roll tenders in coconut; arrange on foil-lined baking sheet. Bake 18 to 20 minutes or until no longer pink in center. Serve with Spicy Mango Salsa.

Nutritional Information

Protein 17 g
Fiber 4 g
Carbohydrate 13 g
Cholesterol 41 mg
Total Fat 13 g
Calories from Fat 51 %
Calories 229
Sodium 159 mg

Dietary Exchange

Fat 2
Meat 1-1/2
Fruit 1

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