To a small saucepan, over medium heat, add the olive oil, 4 tsp curry powder, vinegar and sugar. Bring to a simmer and allow curry powder and sugar to dissolve. Remove from heat and set aside. Once cool, add the mayonnaise and combine well.
Combine the rice, peas, celery and spring onion, then add the sauce and combine well.
Rub the chicken breasts with a little olive oil, then season with salt, pepper, garlic powder, onion powder and the remainder of the curry powder.
Add the chicken to a griddle pan over high heat and cook for about 7 minutes a side until cooked through.
Dish the salad, cut the chicken and place on top of salad. Garnish with spring onion and enjoy with a glass of white wine.
