"The first zucchini I ever saw I killed it with a hoe."--John Gould, Monstrous Depravity, 1963

Overnight Layered Chinese Chicken Salad Recipe

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This recipe for Overnight Layered Chinese Chicken Salad, by , is from Real cooking from Real housewives, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Launa Thompson
Added: Tuesday, April 21, 2009


3 cups iceberg lettuce, shredded
1/4 lb. fresh bean sprouts
8 oz. can sliced water chestnuts
1/2 cup green onion, thinly sliced
1 medium cucumber, thinly sliced
4 cups cooked chicken, cut into thin strips
11/2 cup Chinese pea pods, slightly boiled but still crunchy
2 cups mayonnaise
2 tsp. curry powder
1 Tbls. sugar
1/2 tsp. ginger
1/2 cup Spanish peanuts
11/2 dozen cherry tomatoes, halved

In a 9x13 serving dish, distribute lettuce in one even layer. Top with bean sprouts, chestnuts, green onions, cucumber, and chicken. Pat pea pods dry and arrange on top. In a small bowl stir together mayonnaise, curry powder, sugar, and ginger. Spread this over the top making sure to seal sides. Cover and refrigerate for as long as 24 hours but 12-14 hours is best. To serve garnish with peanuts and cherry tomatoes. When serving be sure to scoop out the whole layer on each plate.




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