Title: Chicken Ginger Salad
Categories: Poultry Salad
Yield: 4 Servings
| 4 | c | Dried cooked chicken |
| 2 | | 8 oz cans of artichoke heart |
| 1 | cn | Baby corn; 7 oz size |
| 1 | tb | Fresh ginger |
| 1 | tb | Shredded fresh basil |
| 1 | tb | Soy sauce |
| | | Mayonaise |
| | | Salt and pepper to taste |
| | | Sasame oil |
| | | Lemon juice |
Drian and rinse artichoke hearts and corn and let sit in water for about 1
hour. Drain and quarter Artichoke hearts and cut the corn cobs into smaller
pieces. Set aside and peel ginger and julienne into match stick size
pieces. Let sit in a cup tossed with a little sesame oil. toss Chicken,
Artichoke hearts, corn, ginger, mayonaise and soy sauce. (use mayo to your
taste) together with salt and pepper. test for taste and add a squeeze of
lemon juice and garnish with basil. Serve over a platter of lettice and
place tomatoes around the edges. Serve with french bread or a warm bread of
your choise and cheese. A nice fruit cup would be good with this.