Overnight Chicken Salad

Course : Chicken
Serves: 10
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6 cups shredded iceberg lettuce
1/4 pound bean sprouts
1 cup sliced water chestnuts
1/2 cup thinly sliced green onions
1 medium cucumber -- thinly sliced
4 cups cooked chicken -- sliced in 2-inch strips
12 ounces package frozen snow pea pods -- thawed, patted dry
1 cup spanish peanuts
24 large cherry tomatoes -- sliced
4 cups mayonnaise
4 teaspoons curry powder
2 tablespoons sugar
1 teaspoon ground ginger

Preparation / Directions:

In shallow, 4-quart serving dish, distribute shredded lettuce in an even layer. Top with layers of bean sprouts, water chestnuts, green onions, cucumber, chicken, and pea pods. In small bowl, stir together all dressing ingredients. Spread dressing evenly over pea pods, cover dish and refrigerate for as long as 24 hours. To serve, add layers of peanuts and cherry tomato slices. Let each guest help himself to the salad, scooping down to the bottom of the dish and lifting out a portion of all the layers. Note: Use a glass serving dish so the layers of this salad can be seen and appreciated.


Nutritional Information:

841 Calories (kcal); 85g Total Fat; (85% calories from fat); 23g Protein; 9g Carbohydrate; 78mg Cholesterol; 553mg Sodium

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