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Fast Layered Chicken Salad

 Fast Layered Chicken Salad
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
8-10 ServingsPrep: 15 min. + chilling


  • 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


  • 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.
Nutritional Facts: 1 serving (1 each) equals 476 calories, 40 g fat (6 g saturated fat), 66 mg cholesterol, 300 mg sodium, 10 g carbohydrate, 3 g fiber, 19 g protein.

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Fast Layered Chicken Salad (continued)

Wine: Light-Bodied White Wine: Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.