A real winner! Prepare this salad the night before and serve for lunch to 10-12 delighted guests.

4 to5	cups	Shredded Iceberg Lettuce
1/4	lb	Bean Sprouts
1	8 oz can	Water Chestnuts, sliced
1	med	Cucumber, thinly sliced
1/2	cup	Green onions, thinly sliced
2	8 oz pkg	Frozen pea pods, thawed
4	cups	Cooked chicken, cut into strips
2	cups	Mayonnaise
2	tsp	Curry powder
1/2	tsp	Ground Ginger
1	tbsp	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, cucumber, onions, pear pods and chicken. (Make sure pea pods are dry)>
• Stir together, in a bowl, the mayonnaise, curry, ginger and sugar. Spread evenly over the salad.
• Decorate with halved cherry tomatoes. Cover and refrigerate until ready to serve. You may want to make extra mayonnaise mixture to serve on the side.