35 degrees in Melbourne in March! We’ve been so lucky on this side of the hemisphere with weather this year.
So I’m relishing the lightness of this meal – really tastes like summer. And making the most of mango’s while they are still in season.
Gluten free, Dairy free, Grain Free. Certifiably Paleo approved (Though the MBB guidelines are NOT strict Paleo – I include legumes, lentils, dairy in my meal plans after the 4 week Blitz is completed, but we go through this TOGETHER to establish if they are ok to include in your diet – so important to listen to your body)
I would pay ACTUAL money for this in a restaurant – but the best part of making it at home is I control the portions. The salsa is so tasty – I found the recipes for both of these separately on pinterest, modified them to fit with my MBB nutrition guidelines and they go perfectly together!
What you’ll need (Serves 4 – 5 people as a starter or light lunch):
For the chicken strips:
4 skinless chicken thighs cut into strips (Breast is ok too – the thigh is a bit fattier, which I am not opposed to, but perfectly ok to use chicken breast if that’s your preference)
3 tbsp cornstarch or coconut flour
Salt and Pepper to taste
Cayenne Pepper to taste
2 Cups of Shredded Coconut
Olive Oil for frying (can use coconut oil also)
Cut chicken thighs into strips. Season with salt, pepper and Cayenne Pepper. Set up bowls of beaten eggs, coconut flour/cornstarch, shredded coconut and individually coat each chicken strip.
Heat oil in frying pan and shallow fry for approximately 2 minutes each side on high heat until chicken is cooked and coconut is golden. You may have to do a few batches. Repeat the process until all chicken strips have been cooked.
Drain on paper towelling and serve with Mango Salsa.
What you’ll need:
2 Mango diced
2 small or 1 large avocado diced
1 lime juiced
1/2 Red onion diced
10 – 15 Strawberries diced
Coriander for serving.
Dice all ingredients and place in a bowl. Squeeze lime juice and add coriander.
Serve with chicken.
Can also serve this salsa with fish.