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Coconut Chicken with Tropical Carrot Salad
Recipes
Coconut Chicken with Tropical Carrot Salad
6 servings
25 minutes total

Ingredients

  • Nonstick aluminum foil
  • 2 limes, for juice
  • 1 lb Deli chilled fried chicken tenders
  • ½ cup unsweetened (or sweetened) shredded coconut
  • ¾ cup pineapple preserves, divided
  • 1 lb fresh carrots, peeled and shredded
  • ¼ cup light mayonnaise
  • 1 (7-oz) cup mandarin oranges in extra-light syrup, drained
  • ⅓ cup dried tropical fruit medley (pineapple, papaya, mango, raisins, coconut)

Steps

    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 ½ 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 ¼ 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.

Amount per ⅙ recipe serving: Calories 420, Total Fat 15g, Sat Fat 6g, Trans Fat 0g, Chol 60mg, Sodium 490mg, Total Carb 51g, Fiber 4g, Sugars 34g, Protein 20g, Calc 2%, Vitamin A 230%, Vitamin C 20%, Iron 4%