Layered chicken-vegetable salad

Yield: 10 Servings

Measure 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

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, .

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