1/2 head Iceburg lettuce, shredded
1/2 red bell pepper, sliced
1/2 c. thinly sliced green onions
2 c. cubed, cooked chicken breast
1 c. Spanish peanuts
24 cherry tomatoes, halved
2 tsp. curry powder
1 tsp. ground ginger
1/4 lb. bean sprouts
1 can sliced water chestnuts
1 med. cucumber, cubed
6 oz. snow peas, cut into bite size
4 c. mayonnaise
2 tbsp. sugar

Layer lettuce, bean sprouts, red bell pepper, water chestnuts, green onions, cucumber, chicken, and pea pods in a 9 x 13 inch dish. Mix seasonings into mayonnaise and spread over pea pods, sealing to edge. Refrigerate up to 24 hours. Add peanuts and tomatoes to salad before cutting into 10 to 12 portions. Press layers lightly as added.