Mango Chicken Salad

Ingredients

Chicken

• 1 lb chicken breast

• 1 mango, diced

• 1/4 cup greek yogurt

• 2 tbsp avocado mayo

• 2 oz cashews

• 1 tbsp cilantro, chopped

• 1 tbsp parsley, chopped

• 4 green onions, sliced

• 4 almond flour tortillas

Instructions

1. Place the chicken in a wide pot and cover by about 1 inch of cold water. Set over medium heat, add a generous pinch of salt, and bring the water to a gentle boil. Reduce the heat t oa low simmer and cover.

2. Let the chicken simmer for 8-12 minutes, or until an instant read thermometer reads 160. Use tongs to transfer to a plate and let it rest for a couple of minutes, then place it in the fridge until it’s completely cooled, about 15 minutes.

3. Set the cooled chicken on a cutting board and dice into ½ inch pieces. Place it in a large mixing bowl and add the diced mango, celery, green onions, cashews, parsley, cilantro, salt, and pepper.

4. In a separate small bowl, whisk together the mayonnaise, lemon juice, and curry powder. Stir this mixture into the chicken until combined. Cover the bowl with plastic wrap and refrigerate until chilled, about 30 minutes, then serve as you like.

Serves: 4 Time: 25 minutes Calories: 430 Protein: 34g Carbs: 29g Fat: 21g