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ORIENTAL CHICKEN SALAD

Category:    Oriental, Chicken
Yield:8 servings
 
      1    (4 1/2 Lb. ) Fryer              1 1/2 tb Low Sodium Soy Sauce
      1 c  Sliced Gingerroot                   1 tb Lime Juice
      3    Stalks Celery, Diagonally           1 cl Garlic Minced
           Sliced                              6    Green Onions Sliced
      4 oz Uncooked Rice Noodles             1/2 c  Sliced Radishes
      2 tb Vegetable Oil                       3    Carrots Diagonally Sliced
 
  Remove Giblets & Neck Fromm Chicken. Rinse Chicken; Pat Dry. Make Several
  Slits in Skin Of The Chicken & Insert Gingerroot Slices. Place Chicken in A
  Dutch Oven & Cover With Water.  Bring To A Boil, Reduce Heat & Simmer 50
  Min. OR Until Chicken Is Tender.  Remove Chicken From Broth, Reserving
  Broth; Let Chicken Cool.  Discard Gingerroot Slices. Skin & Bone Chicken &
  Cut Into 1/2 Inch Pieces. Set Asode. Bring Reserved Chicken Broth To A
  Boil; Add Celery & Carrots & Cook Over High Heat 45 Seconds. Drain
  Vegetables Well & Rinse Immediately Under Cold Water. Drain Well Again.
  Cook Rice Noodles According To Package Directions.  Drain Well.
  
     Combine Oil, Soysauce, Lime Juice,& Garlic.  Add To Reserved Chicken,
  Celery, Carrots, Green Onions & Radishes, Tossing Gently.
     Spoon Rice Noodles Onto A Serving Platter.  Arrange Chicken Mixture in
  Center.  Chill Until Ready To Serve.
     About 245 Cal. Per 1 C. Chicken Mixture & 1/4 C. Rice Noodles. (Fat 8.9.
  Chol. 57.)
 

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