4-5 c. shredded iceberg lettuce
1/4 lb. bean sprouts
1 (8 oz.) can water chestnuts, sliced
1 med. cucumber, thinly sliced
1/2 c. green onions, sliced
2 (8 oz.) pkgs. frozen pea pods, thawed
4 c. cooked chicken, cut into strips
2 c. mayonnaise
2 tsp. curry powder
1/2 tsp. ground ginger
1 tsp. sugar
10-12 cherry tomatoes, halved

Spread lettuce as evenly as possible in your prettiest 4-quart glass bowl. Top with one layer each of sprouts, water chestnuts, cucumbers, onions, pea pods, and chicken. (Make sure pea pods are dry.)

Stir together in a bowl mayonnaise, curry, ginger and sugar. Spread over top of salad evenly. Decorate with halved cherry tomatoes. Cover and refrigerate until ready to serve. You may want to make extra dressing to serve on the side. Yield: 10-12 servings.