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

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.