Coconut Chicken Tenders with Creamy Caribbean Salsa

tasteofhome.com

Dan Thompson

1 can (8 ounces) crushed pineapple, drained

1 medium jicama, peeled and chopped

1 medium sweet red pepper, chopped

1 medium mango, peeled and chopped

1 jalapeno pepper, seeded and quartered

2 tablespoons minced fresh cilantro

2 tablespoons fresh lime juice

1 tablespoon minced fresh gingerroot

1 teaspoon grated lime zest

¼ teaspoon salt

¾ cup reduced-fat sour cream

subheading: CHICKEN NUGGETS:

2 pounds boneless skinless chicken breasts, cut into 1-inch cubes

2 cups buttermilk

1-½ cups all-purpose flour

1 teaspoon salt

½ teaspoon pepper

4 large egg whites

¼ cup water

3 cups panko bread crumbs

1 cup unsweetened shredded coconut

2 tablespoons sesame seeds

2 teaspoons paprika

Cooking spray

Directions at tasteofhome.com

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