Chicken ginger salad

Yield: 4 servings

Measure Ingredient
4 cups Dried cooked chicken
2 \N 8 oz cans of artichoke heart
1 can Baby corn; 7 oz size
1 tablespoon Fresh ginger
1 tablespoon Shredded fresh basil
1 tablespoon Soy sauce
\N \N Mayonaise
\N \N Salt and pepper to taste
\N \N Sasame oil
\N \N 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.

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