Layered chicken-vegetable salad
10 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 5 | cups | Iceberg lettuce; shredded |
| 1 | medium | Cucumber; thinly sliced |
| 1 | cup | Bean sprouts; fresh |
| 1 | cup | Waterchestnuts; canned |
| ½ | cup | Green onions; thinly sliced |
| 4 | cups | Chicken; cooked and cubed |
| 1 | pounds | Pea pods; fresh |
| 2 | cups | Fat-free mayonnaise |
| 1 | tablespoon | Sugar |
| 2 | teaspoons | Curry powder |
| ½ | teaspoon | Ground ginger |
Directions
From: Barbara Schmidt <smgin2@...> Date: Thu, 11 Jul 1996 06:24:52 -0700 Recipe By: bjs
Place lettuce in the bottom of a 4 quart salad bowl. Add by layers, the cucumbers, bean sprouts, water chestnuts, onions, pea pods and chicken. In another bowl, mix the mayonnaise, sugar, curry and ginger. Spread this mixture over the top of the salad. Cover and chill several hours or even overnight. 10 servings. 195⅗ calories, 5.3 fat grams, 25.3% fat.
EAT-L Digest 10 July 96
From the EAT-L recipe list. Downloaded from Glen's MM Recipe Archive, .