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Overnight Chicken Layered Salad Recipe

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


Added: Tuesday, October 6, 2009


6 cups shredded lettuce
pound bean sprouts
1 8oz can water chestnuts- drained and sliced
cup thinly sliced green onions
1 medium cucumber, thinly sliced
2 packag3es (6 oz. Each) frozen edible pea pods, thawed and dried
4 cups cooked, diced chicken

2 cups mayonnaise
2 tsp. Curry powder
1 tsp.sugar
tsp. Ground ginger

In shallow 4 quart serving dish, distribute lettuce evenly. Top with bean sprouts, chestnuts, green onions, and cucumber. Then chicken and pea pods on top.

Mix Dressing and spread evenly on pea pods.

Refrigerate overnight. Before serving, garnish with cup Spanish style peanuts, 1-1 dozen halved cherry tomatoes.
Hint: Be sure each guest scoops down to the bottom of the dish to lift out a portion of all layers.




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