chicken breasts: 1 Ib， Curry powder, garlic powder, and onion powder: To taste， Greek yogurt: 3/4 cup， Water: 2 tbsp， Honey/ maple syrup: 2 tbsp， Golden raisins: A handful， Fresh parsley: A handful， Salt and pepper: To taste
1Cook the chicken: Cut the chicken breasts in half horizontally so they are very thin. Sprinkle chicken with an even coating of curry powder, garlic powder, and onion powder. Season with salt and pepper.
2Sauté in a nonstick skillet over medium high heat until golden brown and cooked through. When cooled, chop the chicken into small pieces and chill in the fridge.
3Assemble your Curry Chicken Salad: Once the chicken is cool enough, mix in a medium bowl with all remaining ingredients.
4Season to taste with more curry powder, onion powder, garlic powder, and salt and pepper.
5Serve over greens, on a croissant, on toast, in a wrap, or on a bagel.