Curried Chicken and Bow Tie Pasta Salad

Total Time
50mins
Prep 0 mins
Cook 50 mins

Ingredients Nutrition

Directions

  1. Poach chicken by placing in a large pot with enough cold water to barely cover.
  2. Add peppercorns, bay leaf, parsley, thyme and one each: onion, carrot and celery cut into quarters.
  3. Bring to a bare boil with lid on; reduce heat to low and simmer for 50 minutes.
  4. Cool in poaching liquid, then drain, skin and shred.
  5. 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.
  6. Add wine and water.
  7. Boil rapidly until reduced to about 3 tablespoons.
  8. Strain and let cool.
  9. Prepare curry mayonnaise by combining all ingredients until smooth.
  10. Place peppers in a large bowl (reserving a little for garnish), with chicken, pasta, salt, pepper and curry mayonnaise.
  11. Mix gently until well- coated.
  12. If mayonnaise mixture is too thick, add warm water gradually until a smooth consistency is attained.
  13. Place a portion of salad on bed of spinach and sprinkle reserved peppers on top.
  14. Assemble just before serving, as the mayonnaise quickly loses its fresh look.

Reviews

(1)
Most Helpful

Yes ma'am! I have to admit to some alterations mainly because my husband couldn't keep his paws off the chicken, but the curry flavoring/mayo was an outstanding combination of flavors. We omitted roughly the first half of your ingredients and stir-fried (in oil) 2 across-the-grain cut chicken breasts with 3 Tbsps crushed garlic, 1 tsp chili powder and 1/2 tsp seasoned salt. Folding the chicken into the curry mayonnaise and serving it warm, we found paradise! Thanks!

Sandi (From CA) April 15, 2005

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