When I invited my gourmet group to the island one weekend, my friend Petey brought along this salad for lunch the next day. Everyone loved the combination of chicken, sprouts, water chestnuts, and the mild curry dressing. It’s best made the night before.

image: notmartha.org

Petey’s Overnight Chicken Salad
Martha Greenlaw, Recipes From a Very Small Island

6 cups shredded iceberg (or your choice) lettuce
4 ounces bean sprouts
1 cup sliced water chestnuts
1 medium cucumber, peeled and thinly sliced
1/2 cup thinly sliced scallions
4 cups sliced cooked chicken (about 2-inch-wide strips)
1 9- or 10-ounce package frozen sugar snap peas or snow peas, thawed and patted dry
4 cups mayonnaise
4 teaspoons curry powder
2 Tablespoons sugar
1 teaspoon ground ginger
Salt and freshly ground black pepper
24 cherry tomatoes, sliced
1 cup lightly salted peanuts

In a shallow, 4-quart rigid plastic container or similar dish, distribute the shredded lettuce in an even layer. Top with layers of bean sprouts, water chestnuts, cucumber slices, and scallions. Layer the chicken on top and then layer the snow peas on top of the chicken.

In a small bowl, stir together the mayonnaise, curry powder, sugar, and ginger. Season to taste with salt and pepper. Spread the dressing evenly over the snow peas and cover the dish with its lid or plastic wrap. Refrigerate for at least 2 hours until chilled and up to 24 hours.

Just before serving, top with the sliced tomatoes and peanuts. Scoop down into the salad for each serving.

Serves 10-12.

Note: For 2 cups of sliced cooked chicken, begin with about 14 ounces of uncooked chicken. Leftover chicken is great, but I sometimes cook a couple of chicken breasts just to make this.

Martha Greenlaw is a cookbook author, MF&L columnist, and Isle au Haut resident.