6 c. shredded iceburg lettuce
1/4 lb. bean sprouts
1 (8 oz.) water chestnuts, drained and sliced
1/2 c. green onions, sliced thin (including tops)
1 med. cucumber, sliced thin
4 c. cooked chicken cut into 2-3 inch strips
2 boxes frozen pea pod thawed
2 c. mayonnaise
1 tbsp. sugar
12-18 cherry tomatoes
1/2 c. Spanish peanuts
2 tsp. curry powder
1/2 tsp. ginger

Spread lettuce evenly in 4 quart glass serving bowl. Layer each item in order they appear over lettuce. Pat pea pods dry before adding.

Mix together mayonnaise, curry powder, sugar, and ginger. Spread over pea pods. Cover and refrigerate several hours or overnight. Garnish with peanuts and tomatoes before serving. Makes 10-12 servings.