Layered chicken-vegetable salad

10 Servings

Ingredients

QuantityIngredient
5cupsIceberg lettuce; shredded
1mediumCucumber; thinly sliced
1cupBean sprouts; fresh
1cupWaterchestnuts; canned
½cupGreen onions; thinly sliced
4cupsChicken; cooked and cubed
1poundsPea pods; fresh
2cupsFat-free mayonnaise
1tablespoonSugar
2teaspoonsCurry powder
½teaspoonGround 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, .