Spicy Mango Salsa [/e Coconut Chicken Tenders]

Coconut Chicken Tenders with Spicy Mango Salsa

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
1-1/2 cups flaked coconut
1 egg
1 tablespoon vegetable oil
1/4 teaspoon salt
Dash ground red pepper
3/4 pound chicken tenders

Directions:
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, salt and 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:
Nutrients per Serving:
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 exchanges:
Fruit: 1
Meat: 1-1/2
Fat: 2


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