Best Overnight Layered Chicken Salad Recipes

Overnight Layered Chicken Salad image

Provided by Hey Jude

Time 15m

Yield 10-12 serving(s)

Number Of Ingredients 13

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

Steps:

Spread lettuce evenly in a wide 4-quart glass serving bowl.
Top with a layer each of bean sprouts, water chestnuts, onions, cucumber and chicken.
Pat pea pods dry and arrange on top.
In a small bowl, stir together mayonnaise, curry powder, sugar and ginger.
Spread mayonnaise mixture evenly over pea pods.
Cover and refrigerate for several hours or until the next day.
Just before serving, garnish with nuts and tomato halves.
To serve, use a spoon and fork to lift out servings, scooping down to the bottom of the dish to include all layers.

OVERNIGHT LAYERED CHICKEN SALAD image

Provided by Ellen Bales

Time 20m

Number Of Ingredients 11

6 c shredded lettuce
1/4 lb bean sprouts
1 can(s) water chestnuts, sliced & drained
1/2 c thinly sliced green onion
1 medium zucchini, thinly sliced
4 c cooked chicken (2 or 3" strips)
2 c mayonnaise
2 tsp curry powder
1 Tbsp sugar
1/2 tsp ground ginger
1/2 c spanish peanuts

Steps:

1. In a large glass bowl, distribute lettuce in an even layer. Top with bean sprouts, followed by water chestnuts, green onions, zucchini, and then chicken.
2. In a small bowl, stir together mayonnaise, curry powder, sugar, and ginger.
3. Spread mayo mixture evenly over salad. Cover dish and refrigerate 24 hours.
4. To serve, garnish with Spanish peanuts.

OVERNIGHT LAYERED CHICKEN SALAD image

Yield serves 10-12

Number Of Ingredients 13

6 cups shredded iceberg lettuce
1/4 lb. bean sprouts
1 can (8 oz) sliced water chestnuts
1/2 cup thinly sliced green onion
1 med-size cucumber, thinly sliced
4 cups cooked chicken in 2-3 inch strips
2 pkg. (6 oz each) frozen edible-pod peas, thawed
2 cups mayonnaise
2 tsp curry powder
1 tbl sugar
1/2 tsp ground giner
1/2 cup spanish-style peanuts
1 to 1 1/2 dozen cherry tomatoes, halved

Steps:

In a shallow 4 quart serving dish, distribute shredded lettuce in an even layer. Top with the bean sprouts, water chestnuts, green onion, cucumber and then chicken. Pat pea pods dry and arrange them on top. In small bowl, stir together the mayo, curry powder, sugar and ginger.Spread mayo mixture evenly over pea pods, cover dish, and refrigerate as long as 24 hours. To serve, garnish with peanuts and cherry tomato halves.