Oriental Chicken Salad

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

Title: ORIENTAL CHICKEN SALAD
Categories: Salads, Poultry, Oriental
Yield: 8 servings

1 (4 1/2 Lb. ) Fryer
1 c Sliced Gingerroot
3 Stalks Celery, Diagonally
Sliced
4 oz Uncooked Rice Noodles
2 tb Vegetable Oil
1 1/2 tb Low Sodium Soy Sauce
1 tb Lime Juice
1 cl Garlic Minced
6 Green Onions Sliced
1/2 c Sliced Radishes
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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