Ingredients
| 4 cups | iceberg lettuce, shredded | | 1 | md. cucumber, thinly sliced | | 1 cup | fresh bean sprouts | | 1 can (8 oz.) | waterchestnuts, drained | | 1/2 cup | green onion, sliced | | 1 lb. | pea pods, halved | | 4 cups | cubed chicken, cooked | | 2 cups | mayonnaise | | 1 tbsp. | sugar | | 2 tsp. | curry powder | | 1/2 tsp. | ground ginger | | Cherry tomatoes | | Fresh parsley (optional) |
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Instructions
In the bottom of a 4 qt. salad bowl, combine lettuce, cucubmer, bean sprouts, water chestnuts, green onion, pea pods and chicken. In a small bowl, combine mayonnaise, sugar, curry powder and ginger. Spread over top of salad. Garnish with cherry tomatoes and parsley. Cover and refrigerate serveral hours or overnight.
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