6 c. shredded iceberg lettuce
1/4 lb. bean sprouts
1 (8 oz.) can water chestnuts, sliced
1/2 c. thinly sliced green onions
1 med. cucumber, thinly sliced
4 c. cooked chicken, cut in 2-3 inch strips
2 (6 oz.) pkg. frozen Chinese pea pods, thawed
2 c. mayonnaise
2 tsp. curry powder
1 tbsp. sugar
1/2 tsp. ground ginger
1/2 c. Spanish peanuts
12-18 cherry tomatoes, halved

Spread lettuce in 4-quart serving dish. Top with bean sprouts, water chestnuts, onions, cucumber and chicken in layers. Pat pea pods dry and arrange on top.

In small bowl, stir together mayonnaise, curry, sugar and ginger. Spread mixture evenly over pea pods. Cover and refrigerate until well chilled or next day.

Just before serving, garnish with peanuts and tomato halves. Makes 10-12 servings.