Chicken Ginger Saladpoultry, salads 4 cup dried cooked chicken 2 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 1 mayonaise 1 salt and pepper to taste 1 sasame oil 1 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. |
