Chicken Nuggets With Mango And Avocado Salsa Recipes
CHICKEN NUGGETS WITH MANGO AND AVOCADO SALSA
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
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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