Overnight Curried Chicken Salad

Total Time: 30 mins Preparation Time: 30 mins

Ingredients

• Servings: 8
• 6 cups romaine lettuce
• 1/2 cup radish sprouts or 1/2 cup other bean sprouts
• 8 ounces water chestnuts (sliced)
• 1/2 cup thinly sliced green onion
• 1 seedless cucumber (thinly sliced)
• 4 cups cooked chicken breasts, cut in 1-inch strips
• 16 ounces frozen petite sweet peas, thawed
• 2 cups mayonnaise
• 2 teaspoons curry powder
• 1 tablespoon sugar
• 1/2 teaspoon ground ginger
• 1/2 cup dry roasted peanuts
• 18 cherry tomatoes (halved)
• 1/2 cup raisins (or dried cranberries)

Recipe

• 1 spread lettuce in an even layer in a 4 quart bowl.
• 2 top with layers of radish sprouts, water chestnuts, green onions, cucumber, and chicken. place peas on top of salad.
• 3 in a bowl, stir together mayo, curry powder, sugar and ginger.
• 4 spread evely over salad.
• 5 cover and refrigerate for at least 8 hours up to 24 hours.
• 6 sprinkle salad with peanuts and raisins.
• 7 arrange tomatoes around edge of bowl, cut side up.
• 8 to serve, use a spoon and fork to lift out some of each layer.