Ingredients
Scale
- 4 (6-ounce) skinless, boneless chicken breast halves, cut into 1/2-inch-thick strips
- 1/2 teaspoon salt
- 1/4 teaspoon ground red pepper
- 1 cup rice flour
- 1 cup lowfat buttermilk
- 1 large egg
- 1 tablespoon honey
- 1 1/2 cups unsweetened flaked coconut
- 3 tablespoons canola oil
- 1 1/2 cups diced peeled mango (about 2)
- 1 1/2 cups diced seeded tomato
- 2 tablespoons chopped red onion
- 2 tablespoons chopped fresh cilantro
- 1 jalapeno, diced, seeds and ribs removed
- The juice of one small lime (about 2 tablespoons)
- 1 teaspoon sugar
- 1/4 teaspoon salt
Instructions
- For the salsa, Combine all ingredients in a medium bowl; toss gently. Cover and chill until ready for use.
- Sprinkle chicken with salt and pepper.
- Place flour in a shallow dish.
- Combine buttermilk, honey, and egg in a shallow dish, stirring well.
- Place coconut in a shallow dish.
- Dredge chicken in flour; shake off excess.
- Dip chicken in egg mixture; dredge in coconut.
- Heat a large skillet over medium-high heat.
- Add oil to pan; swirl to coat.
- Add chicken to pan; cook 6 minutes or until done, turning to brown. Serve with prepared salsa.
Nutrition
- Serving Size: 5 ounce chicken, 1/2 cup salsa
- Calories: 335
- Fat: 12.4
- Carbohydrates: 27.5
- Fiber: 3.2
- Protein: 29.4