Cook 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. Sauté 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.
Assemble your Curry Chicken Salad: Once the chicken is cool enough, mix in a medium bowl with all remaining ingredients. Season to taste with more curry powder, onion powder and garlic powder. Add salt and pepper to taste. Serve over greens, on a croissant, on toast, in a wrap, or on an L&B Everything Bagel.