Thai Curry Chicken Salad

Combine the curry powder, onion powder, crushed red pepper flakes, sea salt and parsley in a small bowl to create the rub. Use as much of the rub as needed to cover each chicken breast. You may have a bit of the spice rub left over — just store any of the remaining non-contaminated spice mix in an airtight container for later use. 2. Heat olive oil in a skillet over medium heat. Placed seasoned chicken breasts onto the skillet and cook for about 10 minutes on each side or until internal temperature reaches 165°F. Remove from heat and let sit for a few minutes to cool. Once cool, slice the chicken for the salads. 3. While the chicken is cooking, place all ingredients for the dressing in a small jar or bowl. Whisk until combined and smooth and set aside. 4. Divide your greens, bell pepper, cucumber, pineapple and red onion on to four plates. Top each with a portion of chicken. Drizzle a little dressing over each salad, then enjoy!