ORIENTAL CHICKEN SALAD

Servings: 8
Ingredients:

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 and Neck Fromm Chicken. Rinse Chicken; Pat Dry. Make Several
Slits in Skin Of The Chicken and Insert Gingerroot Slices. Place Chicken in A
Dutch Oven and Cover With Water. Bring To A Boil, Reduce Heat and Simmer 50
Min. OR Until Chicken Is Tender. Remove Chicken From Broth, Reserving
Broth; Let Chicken Cool. Discard Gingerroot Slices. Skin and Bone Chicken and
Cut Into 1/2 Inch Pieces. Set Asode. Bring Reserved Chicken Broth To A
Boil; Add Celery and Carrots and Cook Over High Heat 45 Seconds. Drain
Vegetables Well and Rinse Immediately Under Cold Water. Drain Well Again.
Cook Rice Noodles According To Package Directions. Drain Well.

Combine Oil, Soysauce, Lime Juice,and Garlic. Add To Reserved Chicken,
Celery, Carrots, Green Onions and 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 and 1/4 C. Rice Noodles. (Fat 8.9.
Chol. 57.)

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