Cashew Curry Chicken Salad

Ingredients

1 # boneless skinless chicken breasts

2 tablespoons avocado oil, divided

Juice and zest form one lime

2 cloves garlic, minced

1 “piece ginger, grated

1 teaspoon Kosher salt

½ teaspoon red chili peppers

1 ripe mango, peeled and diced

1 tablespoon lime juice

½ cup plain Greek yogurt

1 small red onion, minced

2 teaspoons curry powder

½ teaspoon salt

1 cup roasted cashew pieces

¼ cup fresh cilantro leaves, rough chopped

Directions

Preheat oven to 450 degrees.  In a bowl combine 1 tablespoon oil, lime juice and zest, garlic, ginger, red chili flakes, and salt. Add chicken breasts and marinate for 20 minutes at room temperature.  Warm remaining oil in an oven safe skillet over medium high heat.  Add chicken breasts and sear the bottoms, then flip over and put into oven.  Bake 15 to 20 minutes or until a thermometer in the thick part of the breast reaches 165 degrees. Remove from oven, cool, and dice into bite sized pieces.

In a bowl combine mango, lime, yogurt, onion, curry powder, and salt. Stir in chicken breast and roasted cashews.  Serve on a bed of lettuce, or on a croissant, in a bun or between bread slices. Garnish with cilantro.