Chicken nuggets with dip and avocado salad

The kids can help make these by dipping the chicken into the eggs and crumbs.
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Ready time:39 minutes

Rate this recipe

Prep time:
25 minutes

Cooking time:
12-14 minutes

1 serving provides

  • 39.1
  • 719
  • 6.0
  • 1.12
  • 9.8


  1. Preheat the oven to 200°C, fan 180°C, gas 6. Cut the chicken breasts* into large bite-size pieces. Mix together the breadcrumbs, Parmigiano and fresh chives in a bowl. Put the beaten egg in another bowl. 
  2. Dip the chicken into the beaten egg and then into the breadcrumbs. Repeat once more to make a good crust.
  3. Place the breadcrumbed chicken on a baking sheet and bake in the oven for 12-14 minutes until the breadcrumbs are golden and the meat is cooked through with no pink remaining. 
  4. Toss the salad ingredients together with the oil and vinegar. Spoon the dip into small pots. Serve the nuggets with the salad and the dip on the side.

*Wash hands after handling raw meat.


  • 2 x 333g packs British chicken breast fillet portions by Sainsbury's
  • 90g panko breadcrumbs by Sainsbury's
  • 25g Sainsbury's Parmigiano Reggiano, grated
  • 4 tablespoons washed and snipped fresh chives
  • 3 medium British free-range Woodland eggs by Sainsbury's, beaten
  • 335g pack cherry tomatoes by Sainsbury's, washed and halved
  • ½ cucumber, washed and chopped
  • 2 avocados, stoned, peeled and chopped
  • ½ red onion, chopped
  • ½ x 25g pack fresh mint leaves by Sainsbury's, washed and chopped
  • 3 tablespoons extra-virgin olive oil by Sainsbury's
  • 1 tablespoon Sainsbury's Spanish sherry vinegar
  • ½ x 230g tub soured cream and chive dip by Sainsbury's

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