Cheryl's Chicken Salad Recipe

• 1 head iceberg lettuce
• Sprouts
• 6 boneless chicken breasts
• 1 can sliced water chestnuts
• 1 red bell pepper
• Minced chives
• 1 pkg. frzn snow pea pods
• Feta cheese
• Low fat no cholesterol mayonnaise (about 2 c. mixed with 2 tbsp. lemon juice, Ginger & curry pwdr to taste
• 1 pkg. sliced almonds

1. Poach the breasts in water which you have seasoned with garlic, salt, ginger and white pepper.
2. When cold cut the breasts into small chunks.
3. Tear or possibly slice the lettuce into the bottom of a huge glass bowl with tall sides.
4. Make sure the chicken is cold and all the vegetables are well liquid removed.
5. Layer the ingredients into the bowl.
6. After the last layer, spread the mayonnaise mix at least 3/4 inch deep on top - be sure to seal the edges.
7. Sprinkle sliced almonds over the top of the mayonnaise.
8. Seal the bowl with plastic wrap since this salad is best if it sits 24 hrs in the refrigerator.
9. Stir well before serving.

sprouts, chicken breasts, water chestnuts, red bell pepper, chives, snow pea, cheese, mayonnaise, almonds

Taken from cookeatshare.com/recipes/cheryl-s-chicken-salad-44031 (may not work)