1 lg head iceberg lettuce shredded
1 c chopped celery
1/4 c chopped cilantro
1 3/4 c chow mien noodles
1/4 c veg oil
2 large chicken breasts, sliced in 2" strips
1 can of sliced water chestnuts, drained
1.5 c snow peas, each cut diagonally in 3 pieces

Curry dressing:
3T dry white wine
2T unsweetened pineapple juice
2T fresh lemon juice
2T packed br sugar
1.5 T curry powder
2t soy sauce
1t onion powder
pinch of garlic powder
2c mayonnaise


Garnish:
1/4 c sliced almonds
10 radishes, thinly sliced
2 med gr onions, finely chopped

1 lg head iceberg lettuce shredded 1 c chopped celery 1/4 c chopped cilantro 1 3/4 c chow mien noodles 1/4 c veg oil 2 large chicken breasts, sliced in 2" strips 1 can of sliced water chestnuts, drained 1 5 c snow peas, each cut diagonally in 3 pieces 3 T dry white wine 2 T unsweetened pineapple juice 2 T fresh lemon juice 2 T packed br sugar 1 5 T curry powder 2 t soy sauce 1 t onion powder 2 c mayonnaise 1/4 c sliced almonds 10 radishes, thinly sliced 2 med gr onions, finely chopped

Salad:
Combine lettuce, celery, cilantro in salad bowl. Heat oil in skillet and brown chicken until done @2 min.. Add water chestnuts, snow peas and stir 1 min.

Remove from pan and arrange over salad. Add dressing and toss well. Garnish.

Curry Dressing:
Combine all ingredients except mayonnaise. Stir until brown sugar dissolves. Add may and blend until smooth.