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Chicken Ginger Salad Recipe (by Global Cookbook)

Ingredients

4 c. Dry cooked chicken 2 x 8 ounce cans of artichoke heart 1 can Baby corn, 7 ounce size 1 Tbsp. Fresh ginger 1 Tbsp. Shredded fresh basil

1 Tbsp. Soy sauce     Mayonaise     Salt and pepper to taste     Sasame oil     Lemon juice

Directions

1. 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 pcs. Set aside and peel ginger and julienne into match stick size pcs. Let sit in a c. 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 in 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 possibly a hot bread of your choise and cheese. A nice fruit c. would be good with this.

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