Ingredients

Protein

• 2 boneless skinless chicken breasts
• 1 tbsp avocado oil
• Salt
• Black pepper

Salad

• 4 cups chopped romaine lettuce
• 1 cup shredded purple cabbage
• 1 cup cucumber, sliced into half moons
• ½ cup shredded carrots
• ½ avocado, sliced
• ¼ cup cilantro leaves
• 2 tbsp roasted cashews (optional)

Coconut Curry Dressing

• ½ cup full-fat coconut milk
• 2 tbsp avocado oil
• 1 tbsp fresh lime juice
• 1 tsp curry powder
• ½ tsp turmeric
• ½ tsp garlic powder
• ½ tsp onion powder
• 1 tsp grated fresh ginger
• Salt and pepper to taste

Instructions

1. Season 2 boneless chicken breast generously with salt and pepper. Sear chicken in 1 tbsp avocado oil until golden brown and cooked through.
2. Allow chicken to rest before slicing.
3. Whisk together, 1/2 cup coconut milk, 2 tbsp avocado oil, 1 tbsp lime juice, 1 tsp curry powder, 1/2 tsp turmeric, 1/2 tsp garlic powder, 1/2 tsp onion powder, 1 tsp fresh ginger, until silky smooth.
4. Arrange 4 cups lettuce, 1 cup cabbage, 1 cup cucumber, 1/2 cup carrots, 1/2 avocado slices, 1/4 cup cilantro, and 2tbsp cashews into a serving bowl.
5. Arrange lettuce, cabbage, cucumber, carrots, avocado, cilantro, and cashews into a serving bowl.
6. Top with sliced chicken.
7. Pour coconut curry dressing over the salad.
8. Toss lightly and serve immediately.