Curried Chicken Pasta Salad (Gluten Free).

Cook the gluten free pasta according to package directions, then drain and set aside to cool.
Place the chicken breasts into a pot and cover with water. Bring to a boil, then reduce the heat to medium. Simmer until the chicken is no longer pink, and reaches an internal temperature of 170 degrees F. This will take about 18-20 minutes.
Place the cooked chicken breasts on a plate to cool. You can slice each one in half to speed up the cooling process. It will probably take about 20 minutes or so for the chicken to cool down.
Dice up the apple and finely chop the onion.
Put the cooled, cooked chicken breasts in the food processor. Pulse a few times until the chicken is finely chopped.
Make the dressing. Put the egg free mayonnaise, salt, pepper, ground ginger, curry powder, sugar, and lemon juice in a bowl. Stir well.
Place the cooled pasta in a bowl, and add the chopped chicken, craisins, apple, and onion.
Add the curry dressing, and stir to make sure all the ingredients get coated with dressing. Serve immediately, or refrigerate until you're ready to serve.