---------- Recipe via Meal-Master (tm) v8.02
  
       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.
  
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