Prep 20 mins
Cook 0 mins
This is a tasty and easy salad to take to a potluck, or serve your family for dinner on a hot summer night. Add rolls or crusty bread and voila! Dinner is served! Prep time does not include time to cook the chicken.
- 6 cups shredded lettuce
- 2 packages frozen peas
- 3 cups chopped cooked chicken
- 3 cups chopped tomatoes
- 2 cups sliced cucumbers
- 2 cups mayonnaise
- 1 tablespoon sugar
- 1 1⁄2 teaspoons curry powder
- 3 cups croutons
- Layer lettuce, peas, chicken, tomatoes and cucumbers into 5 quart salad bowl.
- Combine mayonnaise, sugar and curry powder; mix well.
- Spread over salad.
- Cover and refrigerate overnight.
- Immediately before serving, sprinkle with croutons.
Made yesterday for supper. Didn't have time for it to sit overnight since it was for that day, but it did have about 8 hours in the fridge before supper. I made some changes, based on what we had on hand, and preference. I subbed in grated carrots instead of the cucumbers because we didn't have any, added a sprinkling of salt and pepper as I was cooking the chicken, and on the top layer of salad. Added a layer of cheese because I knew my husband would add cheese anyway, and we skipped the croutons because we didn't have any. Served with mini pita breads as the main course. I really liked it. Simple and yummy supper. Would be great to take to a picnic. The curry adds a nice flavor, but isn't overwhelming. I am considering making this again for a salad luncheon coming up. Layers of hardboiled egg, and maybe some bacon wouldn't hurt it either, but it was good as is. Thanks for the recipe!