Preheat grill to medium-low. Combine olive oil, salt, pepper and curry powder in a small bowl. Rub chicken breasts with curry powder mixture and set on grill. Cook until the chicken's internal temperature registers 165°F on an instant read thermometer. Turn often to avoid drying out. Once finished let it rest for a few minutes before slicing it into thick slices.
In a small blender combine all salad dressing ingredients and blend until smooth. Will store up to a week in the refrigerator in a tightly sealed container.
On 4 plates divide the spring greens, prepared chicken and remaining ingredients. Drizzle with a generous amount of dressing and serve immediately!
