Title: Curried chicken and bow tie pasta salad
 Categories: Salads
      Yield: 4 servings
 
      3 lb Chicken
      1 x  ----poaching ingredients----
      6 ea *peppercorns
      1 ea *bay leaf
      1 ea *parsley stalk
      1 ea *sprig of fresh thyme
      1 ea *onion
      1 ea *carrot
      1 ea *celery stalk
    1/2 x  Green pepper, finely shred
    1/2 x  Red pepper, finely shred
    1/2 x  Yellow pepper, finely shred
      8 oz Bow tie pasta, cooked
      1 ea Salt
      1 ea Pepper
      1 x  ------curry flavouring------
    1/2 x  *small onion finely diced
      2 t  *vegetable oil
      1 T  *curry powder
    1/2 c  *white wine
      2 T  *water
      1 x  ------curry mayonnaise------
  1 1/2 c  Mayonnaise
      2 T  Warm water
      3 T  Curry flavoring (above)
      1 ea Pepper
      1 ea Salt
 
  Poach chicken by placing in a large pot with enough cold water to
  barely cover.  Add peppercorns, bay leaf, parsley, thyme and one
  each: onion, carrot and celery cut into quarters. Bring to a bare
  boil with lid on; reduce heat to low and simmer for 50 minutes.
   Cool in poaching liquid, then drain, skin and shred. To make curry
  flavouring, soften diced onion in hot oil, then add curry powder and
  cook over medium-high heat for a further 3 minutes. Add wine and
  water.
   Boil rapidly until reduced to about 3 tablespoons.
   Strain and let cool. Prepare curry mayonnaise by combining all
  ingredients until smooth. Place peppers in a large bowl (reserving a
  little for garnish), with chicken, pasta, salt, pepper and curry
  mayonnaise.
   Mix gently until well- coated.  If mayonnaise mixture is too thick,
  add warm water gradually until a smooth consistency is attained.
  Place a portion of salad on bed of spinach and sprinkle reserved
  peppers on top. Assemble just before serving, as the mayonnaise
  quickly loses its fresh look.