Curry Chicken Salad Tacos With Cashews

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2 tablespoons extra-virgin olive oil

4 whole boneless, skinless chicken breasts (about 8 oz each), halved

2 celery stalks, thinly sliced

1/2 cup light mayonnaise

1/2 cup cored and chopped Fuji apple

1/4 cup dried currants

1 tablespoon chopped fresh basil

1 teaspoon fresh lemon juice

1 teaspoon curry powder

4 butterhead lettuce leaves

1/4 cup chopped cashews

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