Title: Chicken ginger salad
 Categories: Poultry, Salads
      Yield: 4 Servings
 
      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
 
   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.