4 pieces boneless, skinless chicken breasts
Curry
Vinegar
1 lb. elbow macaroni
Mayonnaise
Bay leaves
Whole black pepper

Place chicken in skillet and fill with water so that the chicken is just covered. Put a few whole black peppercorns and a few bay leaves. Cook on medium - high (7 to 10); heat until chicken is done, turning the chicken every few minutes. At the same time, cook the elbow macaroni.

When the chicken cools, dice and place in bowl. Let cool. Add elbow macaroni. Add mayonnaise until you get a nice consistency. Add vinegar and curry to flavor to your liking. Serve with croissants.