Avocado Chicken Salad
Craving something refreshing and satisfying? This Avocado Chicken Salad combines creamy avocados, tender chicken, and a hint of curry spice, all served in crisp lettuce cups. It's the perfect dish for summer picnics or a healthy weeknight dinner. Try it tonight!
Equipment
- Mixing Bowl
- Chef's Knife
- Wooden Spoon
- Oven
- Cutting Board
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 onions (sliced)
- Lettuce cups for serving
Instructions
- Preheat your oven to 350 degrees Fahrenheit. This step is crucial as it ensures your chicken cooks evenly and thoroughly.
- Rub avocado oil over the chicken breasts. Make sure to coat them evenly. Next, sprinkle on the yellow curry powder and massage it into the chicken. The spices will flavor the meat beautifully.
- Add salt and pepper to taste. Seasoning is key to bringing out the flavors in your dish.
- Place the seasoned chicken on a baking sheet. On a separate small baking sheet, spread out cashews. This allows them to toast perfectly without burning.
- Cook the chicken in the preheated oven until it’s no longer pink inside, about 25 to 30 minutes. Keep an eye on the cashews; they should be golden brown and smell nutty after about 10 to 12 minutes.
- Once done, let the chicken cool to room temperature. This is crucial because you don’t want to mix hot chicken into your salad.
- Refrigerate the chicken for at least 2 hours to cool completely. This makes it easier to chop and mix into the salad.
- Meanwhile, roughly chop the toasted cashews and set them aside. They’ll add an amazing crunch to your salad.
- Once the chicken has chilled, stir together the avocado, lemon juice, ginger, and seasoning. Taste the mixture to ensure it's seasoned to your liking.
- Fold in the diced celery, cilantro, and green onions along with the chopped cashews. This step adds layers of flavor and texture to the salad.
- Finally, chop the cooled chicken into small pieces and fold it into the avocado mixture. Adjust the seasoning with more salt and pepper if necessary.
- Serve your Avocado Chicken Salad in crisp lettuce cups. Enjoy the fresh flavors and delightful textures!
Notes
- Tip 1: Allowing the chicken to cool completely before adding it to the salad helps maintain the freshness of the avocado and prevents browning.
- Tip 2: Store any leftovers in an airtight container in the fridge for up to three days. The flavors will meld and taste even better the next day!
- Tip 3: Make sure to chop your vegetables finely to ensure they mix well with the avocado and chicken.
- Tip 4: Feel free to adjust the amount of curry powder based on your spice preference. You can also experiment with different spices!