Cooking Recipe Chicken Ginger Salad
Recipe Ingredients
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 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.