Coconut-Mango Chicken Tenders

You’ll be amazed at how much flavor comes from using so few ingredients. Flavorful chutney and toasted coconut combine to make a great chicken for salad topping or serve as an appetizer with more chutney.


  • 1/2 cup sweet mango chutney, pureed
  • 1 1/4 pounds chicken tenderloins
  • 1 cup toasted unsweetened shredded coconut
  • 1/4 cup flour
  • Salt, to taste
  • 3 tablespoons olive oil


Brush the chicken tenders with the pureed mango chutney. Mix the coconut and flour together in a shallow bowl and season with salt. Dredge the chicken in the coconut mixture, pressing to coat completely.

In a large nonstick or cast-iron skillet over medium heat, heat the olive oil. Saute the chicken, gently turning to brown all sides, until the coconut is golden and the chicken is cooked through, about 10 to 12 minutes total (depending on the size of your tenderloins).

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