Fast Layered Chicken Salad Recipe
Fast Layered Chicken Salad Recipe photo by Taste of Home
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Fast Layered Chicken Salad Recipe

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I prepare this satisfying salad Saturday evening and serve it to my husband and sons on Sunday after a round of gold. It's a winner on warm days - with a unique mix of vegetables like bean sprouts, green onions, water chestnuts and pea pods. And it's lovely in a glass bowl. -Joanne Trentadue, Racine, Wisconsin
TOTAL TIME: Prep: 15 min. + chilling
MAKES:8-10 servings
TOTAL TIME: Prep: 15 min. + chilling
MAKES: 8-10 servings


  • 4 to 5 cups shredded iceberg lettuce
  • 1 medium cucumber, thinly sliced
  • 1 cup canned bean sprouts
  • 1 can (8 ounces) sliced water chestnuts, drained
  • 1/2 cup thinly sliced green onions
  • 1 pound fresh pea pods, halved
  • 4 cups cubed cooked chicken
  • 2 cups mayonnaise
  • 1 tablespoon sugar
  • 2 teaspoons curry powder
  • 1/2 teaspoon ground ginger
  • Cherry tomatoes and fresh parsley sprigs, optional

Nutritional Facts

1 each: 476 calories, 40g fat (6g saturated fat), 66mg cholesterol, 300mg sodium, 10g carbohydrate (4g sugars, 3g fiber), 19g protein.


  1. Place lettuce in bottom of a 4-quart glass salad bowl. Layer with cucumber, bean sprouts, water chestnuts, onions, pea pods and chicken. In a small bowl, combine mayonnaise, sugar, curry and ginger. Spread over top of salad. Garnish with cherry tomatoes and parsley if desired. Cover and chill several hours or overnight. Yield: 8-10 servings.
Originally published as Layered Chicken Salad in Taste of Home June/July 1995, p27

Light-Bodied White Wine

Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.

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