6 c. shredded Iceberg lettuce
1/4 lb. bean sprouts
1 can (8 oz.) water chestnuts, drained & sliced
1/2 c. thinly sliced green onion
1 med. cucumber, thinly sliced
4 c. cooked chicken, in 2 to 3 inch pieces (3 1/2 lb. chicken)
1/2 lb. Chinese pea pods, rinsed & strings removed
2 c. mayonnaise
2 tsp. curry powder
1/2 tsp. ground ginger
1 tbsp. sugar
1/2 c. Spanish-style peanuts
1 to 1 1/2 doz. cherry tomatoes, halved

In a shallow 4-quart serving dish, place shredded lettuce in an even layer. Top with bean sprouts, water chestnuts, green onions, cucumber and chicken. Pat pea pods dry and arrange on top. Stir together the mayonnaise, curry powder, ginger and sugar in a small bowl. Spread mixture evenly over salad and refrigerate for as long as 24 hours. Garnish with peanuts and cherry tomatoes to serve. Serves 6 to 8.