Curried Chicken Salad

Submitted by dawnie2u

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

 

• Ready In: 30mins
• Ingredients: 14
• Serves: 10-12

ingredients

• 6 cups romaine lettuce, torn into bite-size pieces
• 1⁄2 cup fresh radish sprouts
• 8 ounces water chestnuts, sliced
• 1⁄2 cup thinly sliced green onion
• 1 medium cucumber, thinly sliced
• 4 cups cooked chicken breasts, cut in 1-inch strips
• 16 ounces frozen sweet baby 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

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.