Cook pasta according to package directions. Rinse with cold water and set aside.
For the Curried Mayonnaise
In a medium mixing bowl, mix mayonnaise, curry powder, sugar, ground ginger, lemon juice and pepper together until well combined. Set aside.
Assembling the Salad
In a 6 quart mixing bowl, layer lettuce, then alfalfa sprouts, water chestnuts, green onions, cucumber, chicken, pea pods, then lastly, pasta shells.
Final layer will be the curried mayonnaise.
Spread the curried mayonnaise over the pasta.
Cover with plastic wrap and refrigerate for up to 24 hours.
Just prior to serving, mix up ingredients.
Thank you Dale and Sondia for getting me another copy of this amazing salad! I appreciate it very much! I have searched the Internet for the source of this recipe but unable to give credit to the original source.