Curried chicken/tofu salad

This is an easy recipe that packs in lots of protein, healthy fats, and fiber, and also tastes great. You can make it with cubed pan sautéed chicken or tofu, and in the later case it's vegan. I served it cold over greens but it would also be great on a sandwich or warm on rice.

Ingredients
3 chicken breasts/1.5 blocks extra firm tofu
1-2 tbsp olive oil
1.5 ripe avocados
1/2 yellow onion
2 granny smith apples
1 tbsp plus 1 tsp curry powder
3/4 tsp powdered ginger
1/2 tsp turmeric
1.5 tbsp lemon juice

Equipment
Knife and cutting board
Strong fork
Large bowl
Medium saucepan
Stove
Measuring spoons

Instructions
1. Cut chicken or tofu into cubes and sauté in olive oil over medium heat until cooked through for chicken and until a golden crust forms for tofu.
2. Chop onion finely. If you want, peel the apple, them chop into smallish pieces (the size of the tip of your pinky or smaller).
3. Peel and remove pit from avocados, then mash in large bowl with a fork until smooth.
4. Add spices and lemon juice to mashed avocado and mix thoroughly with the fork.
5. Add onion, apple, and cubed chicken or tofu and toss to coat with avocado mixture. Eat immediately or refrigerate (note: the avocado will brown quickly but still taste fine for a few days in the fridge). Serves 3-4.