---------- Recipe via Meal-Master (tm) v8.02
 
      Title: Chicken Ginger Salad
 Categories: Poultry, Salads
      Yield: 4 Servings
 
      4 c  Chicken; cooked, diced
     16 oz Artichoke hearts (2 cans)
      7 oz Can baby corn
      1 tb Fresh ginger
      1 tb Fresh basil; shredded
      1 tb Soy sauce
           Mayonaise
           Salt and pepper; to taste
           Sesame oil
           Lemon juice
 
  Drain 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,
  mayonnaise, soy sauce, salt, and pepper. Use mayonnaise, salt, and
  pepper to your taste. 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 choice and cheese. A nice fruit cup would be good
  with this.
 
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