In a small bowl, combine the garlic powder and curry powder. Sprinkle the mixture over both sides of the chicken tenders. Season the chicken with salt and pepper to taste.
In a large nonstick skillet, heat 1 tablespoon of the oil until shimmering. Add the chicken and sauté until the juices are clear, about 10 minutes.
In a small bowl, whisk together the mayonnaise and lime juice until very smooth. Season to taste with salt and pepper. Add the remaining ¼ cup olive oil and whisk to combine.
Divide the greens among four serving plates. Divide the apples, raisins, cashews, and scallions among the plates. Add the chicken, and top with the cilantro. Serve with the dressing on the side.
To make ahead: the chicken and dressing can be stored in separate covered
containers in the refrigerator for up to 4 days. The chicken is great served cold,
but if you’d prefer, warm it quickly in the microwave.