OVERNIGHT LAYERED CHICKEN SALAD

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OVERNIGHT LAYERED CHICKEN SALAD image

Categories     Salad     Chicken     Dinner

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.

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