| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | French | Poultry, Salads | 4 | Servings |
INGREDIENTS
| 4 | c | Dried cooked chicken |
| 2 | 8 oz cans of artichoke heart | |
| 1 | cn | Baby corn; 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 |
INSTRUCTIONS
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
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