What do YOU like to make for dinner when it is 91 degrees in your house?
- Thread starter lisainla
- Start date
heather_in_sf
Well-known member
It has chicken and chutney and peanuts. Hmmm, let me
check my recipe file tonight. I thought mom said it came from that book! She can't find her layered salad recipe, I asked her last night.
check my recipe file tonight. I thought mom said it came from that book! She can't find her layered salad recipe, I asked her last night.
dawn_mo
Well-known member
Here is one that I made from Sunset cookbook or magazine. REC: Layered Curry Chicken Salad
I haven't made this in a long time and it was really good. I am going to make this for our next family get together.
* Exported from MasterCook *
OVERNIGHT LAYERED CURRIED CHICKEN SALAD
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.
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I haven't made this in a long time and it was really good. I am going to make this for our next family get together.
* Exported from MasterCook *
OVERNIGHT LAYERED CURRIED CHICKEN SALAD
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.
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