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Title: Oriental Chicken Salad
Categories: Salad 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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