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