6 c. shredded iceberg lettuce
1/4 lb. bean sprouts
1 c. slivered water chestnuts
1/2 c. chopped green onions
4 c. cooked chicken, cut into 2" strips
2 (6 oz.) pkg. frozen pea pods. thawed
1 c. peanuts
10 cherry tomatoes, sliced

DRESSING:

4 c. mayonnaise
2 tsp. curry powder
2 tbsp. sugar
1 tsp. ground ginger

Layer the lettuce in a 4 quart glass bowl. Top with layers of sprouts, water chestnuts, green onions, cucumber, chicken and pea pods.

Mix dressing ingredients in small bowl. Spread over salad, cover and refrigerate up to 24 hours. Garnish with tomatoes and peanuts.