6 c. shredded greens (leaf and iceberg)
1 can sliced water chestnuts
1/2 c. sliced green onions, tops too
1 med. cucumber, chopped
1 or 2 pkgs. frozen snow peas, thawed and sliced
4 c. cooked chicken, cut in bite size pieces
2 c. mayonnaise (use real, not salad dressing)
1 tsp. curry powder
1 tsp. sugar
1/2 tsp. ground ginger
1/2 c. Spanish peanuts
1 dozen cherry tomatoes

In shallow 4 quart serving dish layer salad ingredients. Mix dressing ingredients; mayonnaise, curry, sugar and ginger and spread over chicken.

Cover and refrigerate up to 24 hours. To serve, lightly toss. Add peanuts and tomatoes.

(Cooper)