Layered Chicken Salad

• 4 to 5 c. shredded iceberg lettuce
• 1 medium cucumber, thinly sliced
• 1 c. fresh bean sprouts
• 1 (8 oz.) can sliced water chestnuts, drained
• 1/2 c. thinly sliced green onions
• 1 lb. fresh pea pods, halved
• 4 c. cubed cooked chicken
• 2 c. mayonnaise
• 1 Tbsp. sugar
• 2 tsp. curry powder
• 1/2 tsp. ground ginger
• cherry tomatoes and fresh parsley sprigs (optional)

1. Place lettuce in the bottom of a 4-quart glass salad bowl. Layer with cucumber, bean sprouts, water chestnuts, onions, pea pods and chicken. In a small bowl, combine mayonnaise, sugar, curry and ginger. Spread over top of salad. Garnish with cherry tomatoes and parsley if desired. Cover and chill several hours or overnight. Yield: 8 to 10 servings.

cucumber, fresh bean sprouts, water chestnuts, green onions, fresh pea pods, chicken, mayonnaise, sugar, curry powder, ground ginger, tomatoes

Taken from www.cookbooks.com/Recipe-Details.aspx?id=97212 (may not work)