Overnight Layered Chicken Salad

• 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

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.

shredded iceberg lettuce, bean sprouts, water chestnuts, green onion, cucumber, chicken, frozen pea pods, mayonnaise, curry powder, sugar, ground ginger, spanish peanut, tomatoes

Taken from www.food.com/recipe/overnight-layered-chicken-salad-70125 (may not work)