Overnight Curried Chicken Salad |
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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 8 |
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This is a great make-ahead salad for a luncheon or a potluck. The crunchiness and freshness of this salad makes it very popular. I made this for my step-daughters bridal shower, and there was not a dot left. Ingredients:
6 cups romaine lettuce |
1/2 cup radish sprouts or 1/2 cup other bean sprouts |
8 ounces water chestnuts (sliced) |
1/2 cup thinly sliced green onion |
1 seedless cucumber (thinly sliced) |
4 cups cooked chicken breasts, cut in 1-inch strips |
16 ounces frozen petite sweet peas, thawed |
2 cups mayonnaise |
2 teaspoons curry powder |
1 tablespoon sugar |
1/2 teaspoon ground ginger |
1/2 cup dry roasted peanuts |
18 cherry tomatoes (halved) |
1/2 cup raisins (or dried cranberries) |
Directions:
1. Spread lettuce in an even layer in a 4 quart bowl.
2. Top with layers of radish sprouts, water chestnuts, green onions, cucumber, and chicken. Place peas on top of salad.
3. In a bowl, stir together Mayo, curry powder, sugar and ginger.
4. Spread evely over salad.
5. Cover and refrigerate for at least 8 hours up to 24 hours.
6. Sprinkle salad with peanuts and raisins.
7. Arrange tomatoes around edge of bowl, cut side up.
8. To serve, use a spoon and fork to lift out some of each layer.
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