Step 1

Preheat oven to 400 degrees. Line a baking pan with parchment paper. Season chicken breasts generously on both sides with sea salt and coarse black pepper. Bake in the oven for 30 minutes.

Step 2

Boil pasta according to package directions. Drain and set aside when done. While the chicken and pasta are cooking, prepare the curry mayo dressing. In a large bowl combine mayo, juice of two lemons, sea salt and black pepper. Blend well and set aside.

Step 3

In a medium bowl combine celery, onions, parsley, cilantro, raisins and almonds. Toss to combine.

Step 4

Remove chicken from the oven and let cool for 10 minutes. Dice into 1-inch bite size cubes. Add chicken and pasta to the curry mayo dressing and mix well. Add remaining ingredients and stir till incorporated. Enjoy immediately or chill for 2 hours before serving. Store in an airtight container in the fridge for up to 5 days.