
Chicken Nuggets with Mango and Avocado Salsa
Serves 2 to 3
INGREDIENTS
- • 2 skinless chicken breasts, cut into cubes
- • 250 ml coconut milk
- • 115 g coconut flour
- • ½ tsp ground cumin
- • ½ tsp tumeric powder
- • ½ tsp ground coriander
- • 75 g desiccated coconut
- • pinch of salt
- • 1 tbsp coconut oil, melted
- • 4 large lettuce leaves, iceberg or romaine
- • 1 avocado, peeled, stoned and cut into small cubes
- • 1 mango, peeled, stoned and cut into small cubes
- • 15 g fresh coriander, torn
- • 1 red onion, peeled and finely diced
- • 1 red chilli, finely diced
- • 2 tbsp coconut aminos
Salsa
INSTRUCTIONS
- Put the chicken cubes in a bowl with the coconut milk and refrigerate for 30 minutes.
- Meanwhile, make the salsa. Mix the avocado, mango, coriander, onion and chilli in a bowl and pour over the coconut aminos and refrigerate. 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 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 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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