Chicken Ginger Salad

Directions

1. 1

   4 c Dried cooked chicken 2 8 oz cans of artichoke heart 1 cn Baby corn

2. 2

   7 oz size 1 tb Fresh ginger 1 tb Shredded fresh basil 1 tb Soy sauce Mayonaise Salt and pepper to taste Sasame oil Lemon juice Drian and rin

3. 3

   Drain and quarter Artichoke hearts and cut the corn cobs into smaller pieces

4. 4

   Set aside and peel ginger and julienne into match stick size pieces

5. 5

   Let sit in a cup tossed with a little sesame oil

6. 6

   toss Chicken, Artichoke hearts, corn, ginger, mayonaise and soy sauce

7. 7

   use mayo to your taste) together with salt and pepper

8. 8

   test for taste and add a squeeze of lemon juice and garnish with basil