The Pioneer Woman Tasty Kitchen
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Easy Dairy-Free Paleo Curry Chicken Salad

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Description

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!

Ingredients

  • 2 teaspoons Avocado Oil
  • 1 pound Grass-fed, Boneless Skinless Chicken Breasts
  • 1 Tablespoon Yellow Curry Powder
  • Salt And Pepper
  • ½ cups Cashews
  • 1 cup Avocado, Mashed (about 250g)
  • 2 Tablespoons Fresh Lemon Juice
  • 1 teaspoon Fresh Ginger, Minced
  • ¾ teaspoons Sea Salt
  • 6 Tablespoons Celery, Thinly Sliced
  • ¼ cups Cilantro, Roughly Chopped
  • ¼ cups Green Onion, Sliced
  • Lettuce, For Serving

Preparation

Preheat oven to 350ºF. Rub oil over chicken breast, then rub in curry powder, covering all the chicken. Sprinkle with salt and pepper.

Place chicken onto a baking sheet, and the cashews onto a separate, small baking sheet. Cook chicken until no longer pink inside, about 25–30 minutes. Roast cashews until golden brown and nutty smelling, only about 10–12 minutes.

Let chicken cool to room temperature and then refrigerate for at least 2 hours to cool completely. Additionally, roughly chop cashews and set aside.

Once chicken has chilled, in a bowl, stir avocado, lemon juice, ginger, salt and pepper. Fold in celery, cilantro, green onions and chopped cashews.

Chop the chicken into small pieces and fold into avocado mixture. Adjust salt and pepper if needed. Devour!

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