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Preheat oven to 400F.
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Prepare coals for grilling.
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Pat chicken breasts dry with a paper towel.
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Brush chicken breasts with canola or olive oil.
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Sprinkle the chicken breasts with ground black pepper (as much or little as you like - I like a lot)
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Sprinkle the chicken breasts lightly with kosher salt.
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When coals are ready, place chicken breasts on the grill over the hot coals and cook - turning every 3-4 minutes and approximately 15-20 minutes or until juices run clear.
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Take the chicken off the grill and let it rests for 5 minutes. After 5 minutes, cut the chicken into bite-size pieces.
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While chicken is cooking - place cashews on a baking sheet and cook 5-10 minutes until fragrant and darker gold in color. Watch closely so they don't burn.
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Take the cashews out of the oven and let cool.
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In a medium bowl, place all ingredients and gently mix until well combined.
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Serve on a bed of lettuce, as a sandwich or as a dip.
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Enjoy!