Chicken ginger salad
Yield: 4 servings
Ingredients:
- 4 c Dried cooked chicken 1 tb Soy sauce
- 2 8 oz cans of artichoke heart Mayonaise
- 1 cn Baby corn; 7 oz size Salt and pepper to taste
- 1 tb Fresh ginger Sasame oil
- 1 tb Shredded fresh basil Lemon juice
Instructions:
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.
