Salad:
12  ounces fusilli or cavatappi noodles
2  whole chicken breasts
2  Granny Smith apples, cored and diced
1/2  cup golden raisins
1/2  cup dried cherries
1  cup chopped celery
1/4  cup sliced dry roasted almonds
3  tablespoons fresh mint, chopped
Optional:chopped green onion or chives

Dressing:
1 1/2  cups mayonnaise
1/2  cup cream
1-2  teaspoons curry powder, to taste
1/8  teaspoon cayenne
1  tablespoon fresh lemon juice
Salt to taste

Cook pasta al dente. Rinse in cold water and cool.  Poach the chicken in a small saucepan with one onion stuck with two whole cloves, 4 whole peppercorns, one stalk celery, and one teaspoon salt. Cook with lid on until tender. Cool and shred into bite size pieces. Mix dressing ingredients together. Place salad ingredients in a large bowl and pour about 1/2 of the dressing over the salad. Toss well and refrigerate. Before serving add more dressing and serve. Can garnish with green onion or chopped chives.