Easy Dairy-Free Paleo Curry Chicken Salad

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!