Servings: 4

INGREDIENTS:

• 3 pounds chicken
• Poaching Ingredients:
  • 6 peppercorns
  • 1 bay leaf
  • 1 parsley stalk
  • 1 sprig of fresh thyme
  • 1 onion
  • 1 carrot
  • 1 celery stalk
• 1/2 green pepper, finely shredded
• 1/2 red pepper, finely shredded
• 1/2 yellow pepper, finely shredded
• 8 ounces bow tie pasta, cooked
• Salt
• Pepper

• Curry Flavoring:

  • 1/2 small onion, finely diced
  • 2 teaspoons vegetable oil
  • 1 tablespoon curry powder
  • 1/2 cup white wine
  • 2 tablespoons water

• Curry Mayonnaise:

  • 1 1/2 cups mayonnaise
  • 2 tablespoons warm water
  • 3 tablespoons curry flavoring (from above)
• Salt
• Pepper

INSTRUCTIONS:

1. POACHING THE CHICKEN:
   • Place the chicken in a large pot and add enough cold water to barely cover it.
   • Add the peppercorns, bay leaf, parsley stalk, thyme sprig, onion, carrot, and celery (all cut into quarters).
   • Bring the pot to a bare boil with the lid on, then reduce the heat to low and simmer for 50 minutes.
   • Cool the chicken in the poaching liquid, then drain, skin, and shred it.

2. PREPARING THE CURRY FLAVORING:

   • In a hot oil, soften the diced onion.
   • Add the curry powder and cook over medium-high heat for another 3 minutes.
   • Add the white wine and water, then boil rapidly until reduced to about 3 tablespoons.
   • Strain the mixture and let it cool.

3. MAKING THE CURRY MAYONNAISE:

   • Combine the mayonnaise, warm water, and curry flavoring in a bowl.
   • Season with salt and pepper.
   • Mix until smooth.

4. ASSEMBLING THE SALAD:

   • In a large bowl, combine the shredded green pepper, red pepper, yellow pepper, cooked bow tie pasta, shredded chicken, salt, pepper, and curry mayonnaise.
   • Gently mix until everything is well-coated. If the mayonnaise mixture is too thick, gradually add warm water until a smooth consistency is achieved.

5. SERVING:

   • Place a portion of the salad on a bed of spinach.
   • Sprinkle reserved peppers on top as a garnish.
   • Assemble the salad just before serving to maintain the fresh look of the mayonnaise.

Here are a few ideas:

1. Vegetarian Variation:

   • Substitute the chicken with cooked chickpeas or tofu cubes for a vegetarian version.
   • Use vegetable broth instead of poaching the chicken to add flavor to the salad.

2. Spicy Variation:

   • Add chopped chili peppers or a pinch of cayenne pepper to the curry flavoring for a spicier kick.
   • Garnish the salad with sliced jalapenos for an extra heat element.

3. Mediterranean Variation:

   • Replace the curry powder with dried oregano, basil, and thyme for a Mediterranean twist.
   • Use Greek yogurt instead of mayonnaise for a tangy dressing.

4. Nutty Variation:

   • Stir in a handful of toasted chopped nuts, such as almonds or cashews, for added crunch and nuttiness.
   • Drizzle the salad with a peanut sauce or sprinkle with sesame seeds for an Asian-inspired flavor.

5. Fruity Variation:

   • Add diced fresh fruits like apples, grapes, or pineapple to the salad for a sweet and savory combination.
   • Mix in a tablespoon of mango chutney or apricot preserves to the curry mayonnaise for a fruity twist.

6. Coconut Curry Variation:

In the curry flavoring, substitute the vegetable oil with coconut oil for a tropical twist. Add 1/2 cup of                              coconut   milk to the curry flavoring mixture for a creamy and aromatic flavor. Sprinkle toasted coconut                         flakes  on top of    the assembled salad for an extra layer of texture and coconut flavor.