Coconut Chicken Tenders with Spicy Mango Salsa
the Editors of Publications International, Ltd.
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
- 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.
- 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.
- 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
| Calories | 229 |
| Calories from Fat | 51 % |
| Total Fat | 13 g |
| Cholesterol | 41 mg |
| Carbohydrate | 13 g |
| Fiber | 4 g |
| Protein | 17 g |
| Sodium | 159 mg |
Dietary Exchange
| Fruit | 1 |
| Meat | 1-1/2 |
| Fat | 2 |
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