1 whole chicken
1 sm. green bell pepper
1 sm. red bell pepper
1 stalk celery
2 green onions
Fresh chopped parsley

DRESSING:

1 egg yolk (or substitute)
1 tbsp. Dijon mustard
1 tbsp. wine vinegar
1 to 1 1/2 c. vegetable oil

Boil chicken with 1 bay leaf, 1 onion, quartered, and 2 celery stalks, until tender (approximately 45 minutes). Chop all vegetables. Cool, then bone chicken. Cube chicken and add to vegetables.

DRESSING: Combine egg, mustard and vinegar slowly. Whip oil in; should have real creamy texture. Mix thoroughly, then add curry powder and ginger, salt and pepper to taste.