1 cup olive oil divided 4 tbs white wine vinegar divided 1 1/4 tsp salt divided 1/4 tsp black pepper 2 Tbs plus 1 tsp curry powder 1 tbs brown mustard 1 lb chicken breast 1 package trottole pasta (16 oz) 2 stalks of celery chopped 1 small red onion chopped 1 cup cashews & 1 cup white raisins. 1 cup sour cream or 1/2 cup each sour cream and greek yogurt 3/4 cup mayo 1 tsp cayenne pepper 1 1/2 cups chopped cilantro

Combine 1/2 cup oil,1 tbs vinegar, 1/4 tsp salt and black pepper, t tsp curry powder and mustard. Add chicken breast and marinate in fridge for 1 to 2 hours. Bring large pot of water to boil and add pasta. Cook until done. Preheat grill to high and cook chicken 6 to 8 minutes per side until done. Let cool 30 minutes then slide into cubes In large mixing bowl combine pasta, chicken remaining 1/2 cup of oil, 3 tbs vinegar,1 tsp salt,2 tbs curry powder, celery, onions, cashews, raisins, yogurt, sour cream, mayo, cayenne and cilantro.