Layered Chicken Salad - cooking recipe

Ingredients

4 to 5 c. shredded iceberg lettuce
1 medium cucumber, thinly sliced
1 c. fresh bean sprouts
1 (8 oz.) can sliced water chestnuts, drained
1/2 c. thinly sliced green onions
1 lb. fresh pea pods, halved
4 c. cubed cooked chicken
2 c. mayonnaise
1 Tbsp. sugar
2 tsp. curry powder
1/2 tsp. ground ginger
cherry tomatoes and fresh parsley sprigs (optional)

Preparation

Place lettuce in the bottom of a 4-quart 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. Yield: 8 to 10 servings.