Chicken Nuggets with Mango and Avocado Salsa
Peer reviewed by UK recipe editorsAuthored by UK recipe editorsOriginally published 16 Jan 2026
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These crispy coconut chicken nuggets offer a vibrant, dairy-free twist on a classic family favourite. By marinating the chicken in coconut milk and using a spiced coconut flour coating, the meat remains succulently tender while achieving a satisfyingly golden crunch. The addition of turmeric and cumin provides a gentle warmth that perfectly complements the naturally sweet notes of the desiccated coconut.
Served in fresh lettuce cups, this nutrient-dense dish is elevated by a zesty mango and avocado salsa. The combination of creamy avocado, juicy tropical fruit and a hint of red chilli creates a refreshing contrast to the warm nuggets. It is an ideal choice for a light gluten-free lunch or a healthy midweek dinner that feels both nourishing and indulgent.
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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
How to make Chicken Nuggets with Mango and Avocado Salsa
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.
Disclaimer
While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.
Article history
The information on this page is peer reviewed by qualified clinicians.
16 Jan 2026 | Originally published
Authored by:
UK recipe editors
Peer reviewed by
UK recipe editors

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