6 c. iceberg lettuce
1/4 lb. bean sprouts, washed & patted dry
1 (8 oz.) can water chestnuts, drained & sliced
1/2 c. sliced green onions, including tops
1 med. cucumber, thinly sliced
4 c. cooked chicken, cut into sm. pieces
2 (6 oz.) pkgs. frozen pea pods, thawed & dried
2 c. mayonnaise
2 tsp. curry powder
1 tbsp. sugar
1/2 tsp. ground ginger
12 - 18 cherry tomatoes, halved

Spread lettuce evenly in a low 4 quart serving dish. Top with bean sprouts, water chestnuts, onions, cucumber and chicken. Arrange pea pods on top. In a small bowl stir together mayo, curry powder, sugar and ginger. Spread mixture evenly over pea pods. Cover and refrigerate until well chilled or overnight. Just before serving, garnish with tomatoes.