Overnight Layered Chicken Salad -- Quad-Cities Online Recipe Book
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Overnight Layered Chicken Salad

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Ingredients

4 cups shredded lettuce
1 can (14 ounces) sliced water chestnuts, drained
1/2 cup green onion, sliced
1 medium cucumber, cubed
4 cups cooked chicken
1 bag (11 ounces) frozen sugar snap peas
Cherry tomatoes
Dressing:
2 cups mayonnaise
2 teaspoons curry powder
1/2 teaspoon ground ginger
1 tablespoon sugar

Instructions

Layer vegetables and chicken in a serving dish. Stir together dressing ingredients. Spread evenly over vegetables. Cover the dish and refrigerate overnight. Toss before serving. Garnish with cherry tomatoes. Serves 10 to 12.

Michele Flagel
Maquoketa, Iowa




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