Preheat oven to 395F. Place 2 large chicken breasts on a parchment-lined pyrex dish. Sprinkle the breasts with salt, pepper and drizzle with olive oil. Bake for 30 minutes or until golden brown.
In the meantime, julienne-cut 1 red and 1 yellow pepper, 1 stalk of celery, 1/2 red onion and place in a large salad bowl. Add 2 cups of snap peas, 1/4 cup chopped cilantro and 1 (julienne-cut) mango. When the chicken breasts are ready, slice them into thin pieces and add to salad bowl. In a small separate bowl, prepare dressing by combining 1/4 cup olive oil, 2 tbsps apple cider vinegar, 1/4 tsp cumin, 1/4 tsp oregano, 1/2 tsp salt and pepper to taste.
Pour dressing over salad. Mix well and garnish with chopped cashew nuts.