Preheat the oven to 200°C, fan 180°C, gas mark 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.
Dip the chicken into the beaten egg and then into the breadcrumbs. Repeat once more to make a good crust.
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.
For the salad, toss the cherry tomatoes, cucumber, avocados, red onion and mint together with the oil and vinegar. Spoon the dip into small pots.
Serve the nuggets with the salad and the dip on the side.
Cook's tip: When making the nuggets, remember to always wash hands thoroughly when handling raw meat.