Name: Chicken Nuggets with Mango and Avocado Salsa
Cook time: 10 minutes
Total time: 55 minutes (incluudes 30 minutes Chill time, and 15 minutes cook time)
Yield: Serves 2–3
Ingredients: 2 skinless chicken breasts, cut into cubes; 1 cup coconut milk; 1/2 cup coconut flour; 1/2 tsp ground cumin; 1/2 tsp tumeric powder; 1/2 tsp ground coriander; 1/3 cup unsweetened desiccated or finely shredded coconut; A pinch of salt; 1 tbsp coconut oil, melted; 4 large lettuce leaves from an iceberg or cos lettuce, to serve; 1 avocado, peeled, stoned and cut into small cubes; 1 mango, peeled, stoned and cut into small cubes; 1 tbsp fresh cilantro, torn; 1 red onion, peeled and finely diced; 1 red chili, finely diced; 2 tbsp coconut aminos

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Chicken Nuggets with Mango and Avocado SalsaAli Allen

Here's a recipe for the whole family, a healthy version of chicken nuggets. Throw in a good measure of childhood nostalgia and enjoy.

Recipe information

Total Time
55 minutes (incluudes 30 minutes Chill time, and 15 minutes cook time)
Yield
Serves 2–3

Ingredients

2 skinless chicken breasts, cut into cubes

1 cup coconut milk

1/2 cup coconut flour

1/2 tsp ground cumin

1/2 tsp tumeric powder

1/2 tsp ground coriander

1/3 cup unsweetened desiccated or finely shredded coconut

A pinch of salt

1 tbsp coconut oil, melted

4 large lettuce leaves from an iceberg or cos lettuce, to serve

Salsa:

1 avocado, peeled, stoned and cut into small cubes

1 mango, peeled, stoned and cut into small cubes

1 tbsp fresh cilantro, torn

1 red onion, peeled and finely diced

1 red chili, finely diced

2 tbsp coconut aminos

Preparation

Step 1
Put the chicken cubes in a bowl with the coconut milk and refrigerate for 30 minutes.
Step 2
Meanwhile, make the mango salsa. Mix the avocado, mango, cilantro, onion and chili together in a bowl and pour over the coconut aminos. Refrigerate until needed.
Step 3
Preheat the oven to 350°F.
Step 4
Put the flour and spices in a bowl and put the desiccated coconut on a plate.
Step 5
Take a chicken cube, roll it in the spiced flour, then roll it in the desiccated coconut until it is well coated, then put it on a baking tray. Repeat with the remaining chicken cubes.
Step 6
Pour the melted coconut oil over the chicken and bake in the oven for 15 minutes, or until the chicken is cooked through, golden brown and crispy.
Step 7
To serve, put a spoonful of the mango salsa into each lettuce leaf, add a few chicken nuggets, fold in the sides of the lettuce to enclose it and eat like a sandwich.

Recipe notes

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Recipe information

Ingredients

Salsa:

Preparation

Step 1

Step 2

Step 3

Step 4

Step 5

Step 6

Step 7

Recipe notes

See Related Recipes and Cooking Tips

These Chicken Nuggets Will Put the New McNuggets to Shame

13 Chicken Dinners That Are Kid-Approved