Chicken Nuggets With Mango And Avocado Salsa Recipes

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CHICKEN NUGGETS WITH MANGO AND AVOCADO SALSA



Chicken Nuggets with Mango and Avocado Salsa image

Provided by Amelia Freer

Categories     Chicken     Kid-Friendly     Dinner     Lunch     Mango     Avocado     Healthy     Lettuce     Wheat/Gluten-Free     Peanut Free     Soy Free     Small Plates

Yield Serves 2-3

Number Of Ingredients 17

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

Steps:

  • Put the chicken cubes in a bowl with the coconut milk and refrigerate for 30 minutes.
  • 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.
  • Preheat the oven to 350°F.
  • Put the flour and spices in a bowl and put the desiccated coconut on a plate.
  • 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.
  • 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.
  • 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.

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