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Layered Chicken Salad |
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Serves: 8
Print this Recipe
I prepare this satisfying salad Saturday evening and serve it to my husband and sons on Sunday after a round of golf. It's a winner on warm days--with a unique mix of vegetables like bean sprouts, green onions, water chestnuts and pea pods.
Joanne Trentadue
Racine, Wisconsin
4 to 5 cups shredded iceberg lettuce
1 medium cucumber, thinly sliced
1 cup fresh bean sprouts
1 (8-ounce) can sliced water chestnuts, drained
1/2 cup thinly sliced green onions
1 pound fresh pea pods, halved
4 cups cubed cooked chicken
2 cups mayonnaise
1 tablespoon sugar
2 teaspoons curry powder
1/2 teaspoon ground ginger
Cherry tomatoes and fresh parsley sprigs, optional
Place lettuce in the bottom of a 4-qt. glass salad bowl. Layer with cucumber, bean sprouts, water chestnuts, onions, pea pods and chicken. In a small bowl, combine mayonnaise, sugar, curry and ginger. Spread over top of salad. Garnish with cherry tomatoes and parsley if desired. Cover and chill several hours or overnight.
© Copyright Reiman Publications, 1993-1997
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