450g Waitoa Free Range Gluten Free chicken nuggets
2 baby cos lettuces
20 cherry tomatoes
Yoghurt and cucumber dip (or your own favourite dip, sauce or relish to service)
Yoghurt & cucumber dip
Cucumber peeled, halved, seeds removed
2 cups Greek-style natural reduced-fat yoghurt
3 garlic cloves, crushed
2 teaspoons olive oil
½ teaspoon freshly ground pepper
Preheat oven to 200°C. Place the nuggets in an ovenproof dish and cook for 20 to 25 minutes depending on your oven type (see cooking instruction on the nuggets pack).
Meanwhile, separate the lettuce leaves and arrange on a platter with the cherry tomatoes. Make the dip by grating the cucumber into a bowl. In a separate bowl, place the reduced-fat yoghurt, garlic and oil and stir to combine. Transfer the cucumber pulp through the reduced-fat yoghurt mixture. Season with pepper.
When the nuggets are cooked add them to the platter and let everyone fill their lettuce cup, top with sauce and eat.