Chicken Ginger Salad
Yield
4 servingsPrep
75 minCook
0 minReady
75 minTrans-fat Free, Low Carb, Sugar-Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 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, tamari
|
|
| 1 | x |
mayonnaise
|
*
|
| 1 | x |
salt and black pepper
to taste |
*
|
| 1 | x |
sesame oil
|
*
|
| 1 | x |
lemon juice
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 946 | ml |
chicken
cooked, dried |
|
| 2 | cans |
artichoke hearts
8 ounces each |
*
|
| 7 | ounce can |
baby corn
|
* |
| 15 | ml |
ginger
fresh |
|
| 15 | ml |
basil
fresh, shredded |
|
| 15 | ml |
soy sauce, tamari
|
|
| 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.
