Chicken Ginger Salad

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75 minutes Prep: 75 minutes Cook: 0 minutes

3 calories per serving view nutrition facts

Ingredients

4	cups	chicken	cooked, dried
2	cans	artichoke hearts	8 ounces each
7	ounce can	baby corn
1	tablespoon	ginger	fresh
1	tablespoon	basil	fresh, shredded
1	tablespoon	soy sauce
1	x	mayonnaise
1	x	salt and black pepper	to taste
1	x	sesame oil
1	x	lemon juice

Directions

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 lettuce and place tomatoes around the edges.

Serve with french bread or a warm bread of your choice and cheese.

A nice fruit cup would be good with this.

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