Chicken Ginger Salad

Yields:	4 servings
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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.

Be sure and double this recipe. It only makes 2 dozen cookies, hardly worth getting the dishes dirty! But the cookies are tasty!

Reviewed by pws63