Chicken Nuggets with Mango and Avocado Salsa

Ingredients for Chicken Nuggets with Mango and Avocado Salsa

• 2 skinless chicken breasts, cut into cubes

• 240ml coconut milk

• 120ml coconut flour

• 1/2 teaspoons ground cumin

• 1/2 teaspoons tumeric powder

• 1/2 teaspoons ground coriander

• 1/3 cup unsweetened desiccated or finely shredded coconut

• A pinch of salt

• 1 tablespoon 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 tablespoon fresh coriander, torn

• 1 red onion, peeled and finely diced

• 1 red chilli, finely diced

• 2 tablespoons coconut aminos

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, coriander, onion and chilli together in a bowl and pour over the coconut aminos. Refrigerate until needed.

Preheat the oven to 177°C.

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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