In a mixing bowl, combine the 1 tbsp. (0.5 oz / 15g) fresh lemon juice, 1 tsp. (0.17 oz / 5g) apple-cider vinegar, 0.5 cup (4 oz / 113g) avocado and garlic mash, 1 tsp. (0.1 oz / 3g) powdered ginger, 2 tsp. (0.2 oz / 6g) powdered turmeric, and 0.25 tsp. (0.05 oz / 1.5g) sea salt, whisking until the wet and dry spices are perfectly blended into a creamy base.

Add the 16 oz (454g) shredded pastured chicken breast, 0.25 cup (1.3 oz / 38g) raisins, and 0.25 cup (1.3 oz / 38g) chopped red onion directly into the bowl; stir rigorously to fold the ingredients together until the chicken is thoroughly and evenly coated with the curried avocado mixture.

Garnish the top of the dish with the 2 tbsp. (0.1 oz / 4g) chopped fresh parsley and serve immediately.

Let the Flavors Marinate: While this is a brilliant 10-minute, no-cook recipe, letting the salad sit in the refrigerator for 30 to 60 minutes before serving allows the turmeric, ginger, and garlic to fully meld with the chicken.

Shredding Hack: If you are cooking chicken breasts from scratch rather than using pre-cooked, use a hand mixer or stand mixer to shred the warm chicken breast in seconds. It saves time and creates the perfect texture for holding onto the curried dressing.