Yield: 10 servings
| Measure | Ingredient |
|---|---|
| 4 cups | Iceberg lettuce -- shredded |
| \N \N | Or 5 cups |
| 1 medium | Cucumber -- thinly sliced |
| 1 cup | Bean sprouts |
| 1 can | Waterchestnuts, canned -- |
| \N \N | Drained |
| ½ cup | Green onions -- thinly |
| \N \N | Sliced |
| 1 pounds | Pea pods -- fresh halved |
| 4 cups | Cooked chicken -- cubed |
| 2 cups | Miracle Whip® light |
| 1 tablespoon | Sugar |
| 2 teaspoons | Curry powder |
| ½ teaspoon | Ground ginger |
| \N \N | Cherry tomatoes & fresh |
| \N \N | Parsley sprigs -- optional |
Place lettuce in the bottom of a 4 qt. glass salad bowl. Layer with cucumber, bean sprouts, water chestnut, onion, 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: 8-10 servings.
Recipe By : Taste Of Home