Coconut Chicken Strips with Mango Salsa - Mind and Body Blitz

Coconut Chicken Strips with Mango Salsa

Cacao Chia Pudding
January 9, 2016
Why I’ll Never Count Calories or Measure Macros: And My Top Tips For Sculpting Your Body
March 13, 2017
Show all

Coconut Chicken Strips with Mango Salsa

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

3 eggs

Salt and Pepper to taste

Cayenne Pepper to taste

2 Cups of Shredded Coconut

Olive Oil for frying (can use coconut oil also)

 

 

Method:

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.

 

 

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.

 

Method:

Dice all ingredients and place in a bowl. Squeeze lime juice and add coriander.

Serve with chicken.

Can also serve this salsa with fish.

Mangosalsa

Enjoy!

Content:

Ludi Wiggins
Ludi Wiggins
Ludi Wiggins is a former Australian diver - 4 time Olympian, Dual Olympic Medalist, 3 times Commonwealth Games Champion. She is a certified nutrition and wellness coach and has a holistic approach to all things health and fitness. She is a mum of two and ran a busy Personal Training studio for 4 years in Moonee Ponds, Melbourne. She now helps busy people via her online programs, live a fitter, healthier life in both Mind and Body. She has a big focus on positive body image and holistic health. (Formerly Loudy Wiggins and Loudy Tourky!)

Comments are closed.