Layered Chicken-vegetable Salad

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C.H. Spurgeon

CATEGORY	CUISINE	TAG	YIELD
Grains, Meats		Salad	10	Servings

INGREDIENTS

5	c	Iceberg lettuce, shredded
1		Cucumber, thinly sliced
1	c	Bean sprouts, fresh
1	c	Waterchestnuts, canned
1/2	c	Green onions, thinly sliced
4	c	Chicken, cooked and cubed
1	lb	Pea pods, fresh
2	c	Fat-free mayonnaise
1	T	Sugar
2	t	Curry powder
1/2	t	Ground ginger

INSTRUCTIONS

From:    Barbara Schmidt <[email protected]>  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. 195.6 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,  http://www.erols.com/hosey.

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