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overnight layered chicken salad

38 Pinches
Starwriter avatar
Indianapolis, IN
Updated on Jul 16, 2014

This recipe came from my cousin many years ago. It is great to take to a picnic or backyard barbecue. There won't be any leftovers, I guarantee. I rarely post recipes without pictures, but I will add a pic when I make this. 07-17-14

prep time 20 Min
cook time
method No-Cook or Other
yield 6-8 serving(s)

Ingredients

  • 6 cups shredded lettuce
  • 1/4 pound bean sprouts
  • 1 can water chestnuts, sliced & drained
  • 1/2 cup thinly sliced green onion
  • 1 medium zucchini, thinly sliced
  • 4 cups cooked chicken (2 or 3" strips)
  • 2 cups mayonnaise
  • 2 teaspoons curry powder
  • 1 tablespoon sugar
  • 1/2 teaspoon ground ginger
  • 1/2 cup spanish peanuts

How To Make overnight layered chicken salad

  • Step 1
    In a large glass bowl, distribute lettuce in an even layer. Top with bean sprouts, followed by water chestnuts, green onions, zucchini, and then chicken.
  • Step 2
    In a small bowl, stir together mayonnaise, curry powder, sugar, and ginger.
  • Step 3
    Spread mayo mixture evenly over salad. Cover dish and refrigerate 24 hours.
  • Step 4
    To serve, garnish with Spanish peanuts.
  • Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!

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