Total Time
30mins
Prep 30 mins
Cook 0 mins

This salad is perfect for a baby or bridal shower. It can be made ahead, and holds up nicely. Leftovers are good too!

Ingredients Nutrition

Directions

  1. Spread lettuce in an even layer in a 4 quart bowl.
  2. Top with layers of bean sprouts, water chestnuts, green onions, cucumber, and chicken. Arrange peas on top.
  3. In a bowl, stir together Mayo, curry powder, sugar and ginger. Spread evely over salad.
  4. Cover and refrigerate for at least 8 hours up to 24 hours.
  5. Sprinkle salad with peanuts and raisins.
  6. Arrange tomatoes around edge of bowl, cut side up.
  7. Transport in a cooler. To serve, use a spoon and fork to lift out some of each layer.