| 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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