Ingredients
- 2 teaspoons avocado oil
- 1 pound boneless, skinless chicken breasts
- 1 tablespoon yellow curry powder
- Salt and pepper to taste
- 1/2 cup cashews
- 1 cup avocado mashed
- 2 tablespoons fresh lemon juice
- 1 teaspoon fresh ginger minced
- 1/4 cup + 2 tablespoons celery diced
- 1/4 cup cilantro roughly chopped
- 1/4 cup green onion sliced
- Lettuce cups for serving
Instructions
- Preheat your oven to 350 degrees Fahrenheit. Rub the avocado oil over the chicken breasts, and then rub in the curry powder, covering all the chicken. Sprinkle with salt and pepper.
- Place the chicken on a baking sheet and the cashews on 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, 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, and salt and pepper to taste. 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.
- Serve on lettuce cups.
