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Recipe
Chicken Ginger Salad Recipe
| Servings: 4 |
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 276g | |
| Recipe makes 4 servings | |
| Calories 485 | |
| Calories from Fat 102 | 21% |
| Total Fat 11.29g | 14% |
| Saturated Fat 2.88g | 12% |
| Trans Fat 0.0g | |
| Cholesterol 31mg | 10% |
| Sodium 57108mg | 2380% |
| Potassium 968mg | 28% |
| Total Carbs 59.06g | 16% |
| Dietary Fiber 0.7g | 2% |
| Sugars 0.97g | 1% |
| Protein 35.37g | 57% |
Ingredients Convert Measures
- 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
- 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.
