Chicken Ginger Salad
Submitted by panda
A no-cook chicken salad with fresh ginger, artichoke hearts, baby corn, sesame oil, and soy sauce tossed in mayo and served over crisp lettuce. Light, zesty, and packed with unexpected textures.
YIELD
4 servingsPREP
75 minCOOK
0 minREADY
75 minThis is not your standard chicken salad. Not even close.
Fresh julienned ginger soaked in sesame oil gives it a warm, spicy backbone. Quartered artichoke hearts and baby corn add a surprising mix of tender and snappy textures.
Everything gets tossed with soy sauce, mayo, a squeeze of lemon, and torn fresh basil, then served over a bed of crisp lettuce with tomatoes around the edges.
No cooking required beyond having leftover chicken on hand. Pair it with warm crusty bread and a fruit cup for a spread that feels effortless but looks impressive.
Pro Tips
- Rinse and soak the canned ingredients: An hour in water pulls out excess sodium and gives the artichoke hearts and corn a cleaner flavor.
- Julienne the ginger thin: Matchstick-thin pieces distribute the ginger heat evenly. Big chunks will burn your tongue in one bite and leave the next bland.
- Go easy on the mayo: Start with a tablespoon or two and build up. The soy sauce and sesame oil carry a lot of flavor already.
Ingredients
Directions
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 lettuce 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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