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OR this Chicken Chutney Peanut one from Dawn_MO and Sunset

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1299 posts
Joined: Jun 15, 2006


Posted to Thread #29580 at 4:09 pm on Apr 22, 2017

Recipe By :Sunset/Dawn
Serving Size : 10 Preparation Time :0:00
Categories : Overnights

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
6 cups romaine lettuce
1/2 cup radish sprouts
8 ounces waterchestnuts -- sliced
1/2 cup thinly sliced green onions
1 medium cucumber -- thinly sliced
4 cups cooked chicken breast -- cut in 1" strips
1 bag petite sweet peas -- thawed
2 cups mayonnaise
2 teaspoons curry powder
1 tablespoon sugar
1/2 teaspoon ground ginger
1/2 cup dry-roasted peanuts
18 cherry tomatoes -- halved
1/2 cup raisins

Spread lettuce in an even layer in a 4 quart glass bowl. Top with layers of bean sprouts, water chestnuts, green onions, cucumber, and chicken. Arrange peas on top. In a small bowl, stir together Mayo, curry powder, sugar and ginger. Spread evenly over salad. Cover and refrigerate for at least 8 hours up to 24 hours. Sprinkle salad with peanuts and raisins. Arrange tomatoes around edge of bowl, cut side up. Transport in a cooler. To serve, use a spoon and fork to lift out some of each layer. Makes 10-12 servings.

Link: Layered Curry Chicken

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