6 c. shredded iceberg lettuce
1/4 lb. bean sprouts
1 (8 oz.) can water chestnuts
1/2 c. sliced green onions
1 med. cucumber, sliced
4 c. cooked chicken, cut in 2-3 inch strips
2 pkgs. (6 oz. each) frozen Chinese pea pods, thawed
2 c. mayonnaise
2 tsp. curry powder
1 tbsp. sugar
1/2 tsp. ginger
1/2 c. Spanish peanuts
12-18 cherry tomatoes, halved

Spread lettuce evenly in shallow 4 quart serving dish. Top with bean sprouts, drained chestnuts, onions, cucumber and chicken. Dry pea pods and arrange on top.

Stir together mayonnaise, curry powder, sugar and ginger. Spread evenly over pea pods. Cover and refrigerate until well chilled. Before serving, garnish with peanuts and tomato halves.