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Chicken Tenders with Rainbow Mango Slaw
Oven-baked chicken tenders with a colorful mango slaw.
Fresh mango
© 2026 National Mango BoardIngredients
- 1 pound boneless skinless chicken tenders
- 2/3 cups parmesan cheese, grated
- 1 tablespoon Dijon mustard
- 1/4 teaspoon smoked paprika
- 1/4 teaspoon onion powder
- 1 1/2 to 2 cups panko breadcrumbs
- 1/2 cup mayonnaise
- 1/2 teaspoon parsley, finely chopped
- 1/4 teaspoon garlic powder
- salt and pepper, to taste
- 1 mango, peeled and julienned
- 1 red bell pepper, deseeded and julienned
- 1/2 lime, juiced
- 1 tablespoons maple syrup
- 1/2 purple cabbage, shredded
- 2 large carrots, peeled and julienned
- 2 tablespoons rice vinegar
- Salt and pepper, to taste
Method
- Heat the oven to 400°F. Combine panko and Parmesan. Separately mix mayonnaise, mustard, parsley, paprika, garlic, onion powder, salt and pepper.
- Coat chicken in the wet mixture, then the crumbs. Place on a rack over a baking sheet and bake for 15–20 minutes, checking for a 165°F center.
- Toss cabbage, pepper, mango and carrot. Whisk lime, vinegar and maple syrup with salt and pepper, add to the slaw and serve with the chicken.
Research sources
Adapted from the credited source, with wording and translation for RCF; not tested in our kitchen. Times are estimates. Sources consulted for ingredients and techniques:
Recipe credit: Ayesha Curry; National Mango Board