1. Bring a large pot of salted water to a boil. Add in the fusilli (or other pasta) noodles and cook for around 7-8 minutes until el dente. Drain and cool completely.
2. Slice the chicken breasts 3/4 of the way so you can unfold (butterfly cut) and drizzle with olive oil. Use about half the sweet curry seasoning on both sides of the breasts.
3. Grill or air fry chicken until it reaches a minimum internal temp of 165 degrees F. Let cool and chop into bite-sized chunks.
4. In a small bowl, add the mayo, grainy Dijon mustard, apple cider vinegar and the remaining curry seasoning. Combine well and add to the noodles.
5. Combine the pasta, chopped veggies, and chicken. Mix together and add to meal prep containers.
6. Optionally top with cilantro!
This meal was designed to enjoy without heating! Great for people who are busy and need a quick balanced meal straight from the fridge or cooler bag.