Overnight Layered Chicken Salad

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                            FOOD FUNNY
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Thanks to Rosemary Zwick for this one:

One Sunday morning, while stationed at Osan Air Base in South Korea, I
was in line for breakfast and noticed that the cook behind the counter
looked kind of harassed. After I gave him my order, he asked me how I
wanted my eggs. Not wanting to burden him further, I said cheerfully,
"Oh, whatever is easiest for you." With that, he took two eggs, cracked
them open onto my plate and handed it back to me.

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                            TODAY'S RECIPE
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Overnight layered salads were all the rage in the 1970s when they came
into favor as easy make-ahead meals for busy housewives and working
moms. They're still a quick and easy way to feed a family.

Overnight Layered Chicken Salad

For the salad:
6 cups (1.5 L) shredded iceberg lettuce
1/4 lb (110 g) bean sprouts
1 8-oz (225 g) can water chestnuts, drained and sliced
2-3 scallions (spring onions), green and white parts, thinly sliced
1 medium cucumber, thinly sliced
1 lb (450 g) sliced cooked chicken
2 6-oz (168 g) packages frozen snow peas, thawed and drained

For the dressing:
2 cups (500 ml) mayonnaise
1 Tbs (15 ml) curry powder
1 Tbs (15 ml) sugar
1/2 tsp (2 ml) ground ginger

For garnish:
1/2 cup (125 ml) Spanish peanuts
12-18 cherry tomatoes, halved

Layer the salad ingredients in a large bowl in the order listed. Whisk
together the ingredients for the dressing and pour over the salad. Cover
with plastic wrap and refrigerate overnight. To serve, lift out portions
with a large spoon and fork, scooping down to the bottom to include all
layers. Garnish with peanuts and cherry tomatoes.
Serves 8 to 12.
Received on Mon Aug 3 19:17:17 2009