Curried Chicken Salad

• 6 cups romaine lettuce, torn into bite-size pieces
• 12 cup fresh radish sprouts
• 8 ounces water chestnuts, sliced
• 12 cup thinly sliced green onion
• 1 medium cucumber, thinly sliced
• 4 cups cooked chicken breasts, cut in 1-inch strips
• 16 ounces frozen sweet baby 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

1. Spread lettuce in an even layer in a 4 quart bowl.
2. Top with layers of bean sprouts, water chestnuts, green onions, cucumber, and chicken.
3. Arrange peas on top.
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. Transport in a cooler.
10. To serve, use a spoon and fork to lift out some of each layer.

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

Taken from www.food.com/recipe/curried-chicken-salad-175840 (may not work)