Egg-free Coconut Chicken with Fruit Salsa

1 1/2 -2 lbs boneless skinless chicken breasts- cut into strips

Breading 
1 cup coconut (sweetened or unsweetened)
1 cup panko breadcrumbs
1/4 cup flour
1 tsp garlic powder
1 tsp ginger
1/4 tsp black pepper
1/4 tsp salt

Dip
4 TBL water
2 tsp oil
4 tsp baking powder
1 TBL brown mustard

Preheat oven to 425. Grease 2 cookie sheets. Mix up the breading and place in a bowl suitable for dredging.  Mix up the dip in shallow bowl.  Dip prepared chicken, coat in breading fully and place on cookie sheets.  Bake for 17-20 minutes or until done.

Fruit Salsa
1 Mango-diced
2 cup strawberries-diced
1/2 onion-diced
Cilantro to taste (I don't use much-I'm not a fan)
TBL lemon juice
(optional) 1/2 jalapeno-seeded, membranes removed and diced

Mix together and let flavors mingle for a couple hours.  I mixed it at lunchtime for dinner in the evening and it was perfect!


Overview
We made this tonight for dinner and it was a huge success!  Nora loved it all we served it with basmati rice and a side salad for some veggies. Tortilla chips would also be tasty but I wanted it lower calorie for me. I'm trying to be good... below you'll find the option for the egg version for the dip.  I loved how well the dip/breading adhered to the chicken, normally I have issues with the breading not sticking-not an issue with the egg free version. I also ran out of baking powder and made my own out of soda and cream of tartar. I've altered this for our tastes and how I knew we'd like it from here.


Optional dip recipe using eggs for the chicken:
1 TBL water
1 TBL brown mustard
2 eggs