This quick and easy dairy free paleo chicken salad is a low carb, gluten free and whole30 compliant lunch with a spicy curry kick! So creamy and delicious!
Preheat your oven to 350 degrees. Rub the avocado oil over the chicken breast, and then rub in the curry powder, covering all the chicken. Sprinkle with salt and pepper.
Place the chicken onto 1 baking sheet, and the cashews onto a separate, small baking sheet. Cook the chicken until no longer pink inside, about 25-30 minutes. Cook the cashews until golden brown and nutty smelling, only about 10-12 minutes.
Let the chicken cool to room temperature and then refrigerate for at least 2 hours to cool completely. Additionally, roughly chop the cashews and set aside.
Once the chicken has chilled, stir together the avocado, lemon juice, ginger, salt and pepper. Fold in the celery, cilantro, green onions and chopped cashews.
Chop the chicken into small pieces and fold into the avocado mixture. Adjust salt and pepper if needed.