Overnight Layered Curry Chicken Salad

This is a wonderful easy salad to make ahead of a luncheon or potluck. Mix and match ingredients that you like. This is a very versatile salad. You could also substitute shrimp or crabmeat for the chicken breasts.

* Exported from MasterCook *

Overnight Layered Curry Chicken Salad

Recipe By : Adapted from the Sunset-Potluck Cookbook
Serving Size : 10 Preparation Time :0:00
Categories : Overnights Poultry
Salads

Amount Measure Ingredient -- Preparation Method
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6 cups romaine lettuce, torn into bite-size pieces
1/2 cup radish sprouts
8 ounces waterchestnuts -- sliced
1/2 cup thinly sliced green onions
1 medium cucumber -- thinly sliced
4 cups cooked chicken breast -- cut in 1" strips
1 bag frozen petite sweet peas -- thawed
2 cups mayonnaise
1 cup Mango Chutney or Pineapple Chutney
2 teaspoons curry powder
1/2 teaspoon ground ginger
1/2 cup dry-roasted peanuts
18 cherry tomatoes -- halved
1/2 cup raisins

Spread lettuce in an even layer in a 4 quart bowl. Top with layers of radish sprouts, water chestnuts, green onions, cucumber, and chicken. Next sprinkle peas on top. In a bowl, stir together mayonnaise, chutney, and curry powder together. Spread evenly over salad. Cover and refrigerate for at least 8 hours up to 24 hours. Sprinkle salad with peanuts and raisins. Arrange tomatoes around edge of bowl, cut side up. Transport in a cooler. To serve, use a spoon and fork to lift out some of each layer.
Makes 10-12 servings.

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