Overnight Curried Chicken Salad

• 6 cups romaine lettuce
• 12 cup radish sprouts or 12 cup other bean sprouts
• 8 ounces water chestnuts (sliced)
• 12 cup thinly sliced green onion
• 1 seedless cucumber (thinly sliced)
• 4 cups cooked chicken breasts, cut in 1-inch strips
• 16 ounces frozen petite sweet peas, thawed
• 2 cups mayonnaise
• 2 teaspoons curry powder
• 1 tablespoon sugar
• 12 teaspoon ground ginger
• 12 cup dry roasted peanuts
• 18 cherry tomatoes (halved)
• 12 cup raisins (or dried cranberries)

1. Spread lettuce in an even layer in a 4 quart bowl.
2. Top with layers of radish sprouts, water chestnuts, green onions, cucumber, and chicken.
3. Place peas on top of salad.
4. In a bowl, stir together Mayo, curry powder, sugar and ginger.
5. Spread evely over salad.
6. Cover and refrigerate for at least 8 hours up to 24 hours.
7. Sprinkle salad with peanuts and raisins.
8. Arrange tomatoes around edge of bowl, cut side up.
9. To serve, use a spoon and fork to lift out some of each layer.

romaine lettuce, sprouts, water, green onion, cucumber, chicken breasts, sweet peas, mayonnaise, curry powder, sugar, ground ginger, peanuts, tomatoes, raisins

Taken from www.food.com/recipe/overnight-curried-chicken-salad-234513 (may not work)