Recipe - Chicken Ginger Salad

4 cup Dried cooked chicken
2 8 ounce cans of artichoke heart
1 cn Baby corn; 7 ounce size
1 tablespoon Fresh ginger
1 tablespoon Shredded fresh basil
1 tablespoon Soy sauce
Mayonaise
Salt and pepper to taste
Sasame oil
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.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini