Overnight Layered Chicken Salad

Total Time: 15 mins Preparation Time: 15 mins

Ingredients

• Servings: 10
• 6 cups shredded iceberg lettuce
• 1/4 lb bean sprouts
• 1 (8 ounce) can water chestnuts, drained and sliced
• 1/2 cup thinly sliced green onion, including tops
• 1 medium cucumber, thinly sliced
• 4 cups cooked chicken, cut into 2 to 3 inch strips
• 2 (6 ounce) packages frozen pea pods, thawed
• 2 cups mayonnaise
• 2 teaspoons curry powder
• 1 tablespoon sugar
• 1/2 teaspoon ground ginger
• 1/2 cup spanish peanut
• 12 -18 cherry tomatoes, halved

Recipe

• 1 spread lettuce evenly in a wide 4-quart glass serving bowl.
• 2 top with a layer each of bean sprouts, water chestnuts, onions, cucumber and chicken.
• 3 pat pea pods dry and arrange on top.
• 4 in a small bowl, stir together mayonnaise, curry powder, sugar and ginger.
• 5 spread mayonnaise mixture evenly over pea pods.
• 6 cover and refrigerate for several hours or until the next day.
• 7 just before serving, garnish with nuts and tomato halves.
• 8 to serve, use a spoon and fork to lift out servings, scooping down to the bottom of the dish to include all layers.