1 head iceberg lettuce
Sprouts
6 boneless chicken breasts
1 can sliced water chestnuts
1 red bell pepper
Chopped chives
1 pkg. frozen snow pea pods
Feta cheese
Low fat no cholesterol mayonnaise (about 2 c. mixed with 2 tbsp. lemon juice, Ginger & curry powder to taste
1 pkg. sliced almonds

Poach the breasts in water that you have seasoned with garlic, salt, ginger and white pepper. When cool cut the breasts into small chunks. Tear or slice the lettuce into the bottom of a huge glass bowl with tall sides. Make sure the chicken is cool and all the vegetables are well drained.

Layer the ingredients into the bowl. After the last layer, spread the mayonnaise mixture at least 3/4 inch deep on top - be sure to seal the edges. Sprinkle sliced almonds over the top of the mayonnaise. Seal the bowl with plastic wrap since this salad is best if it sits 24 hours in the refrigerator. Stir well before serving.