Chicken nuggets with mango and avocado salsa
Healthier version of chicken nuggets
Ali Allen
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5.0 (1 rated)
Cook time:
Prep time:


  • Chicken nuggets

    • 2 skinless chicken breasts, cut into cubes
    • 1 cup coconut milk
    • 1 cup coconut flour
    • ½ tsp ground cumin
    • ½ tsp turmeric powder
    • ½ tsp ground coriander
    • Generous ¾ cup unsweetened, shredded coconut
    • A pinch of salt
    • 1 Tbsp coconut oil, melted
    • 4 large lettuce leaves from an iceberg or romaine lettuce, to serve
  • Salsa

    • 1 avocado, peeled, pitted and cut into small cubes
    • 1 mango, peeled, pitted and cut into small cubes
    • ½ cup fresh coriander, torn
    • 1 red onion, peeled and finely diced
    • 1 red chili, finely diced
    • 2 Tbsp coconut aminos (or soy-free seasoning sauce)


  1. Put the chicken cubes in a bowl with the coconut milk and refrigerate for 30 minutes.
  2. Meanwhile, make the mango salsa. Mix the avocado, mango, coriander, onion and chilli together in a bowl and pour in the coconut aminos.
  3. Refrigerate until needed.
  4. Preheat the oven to 180°C/350°F/Gas mark 4.
  5. Put the flour and spices in a bowl and put the shredded coconut on a plate.
  6. Take a chicken cube, roll it in the spiced flour, then roll it in the shredded coconut until it is well coated, then put it on a baking tray. Repeat with the remaining chicken cubes.
  7. 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.
  8. 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.