Recipe - Oriental Chicken Salad

1 (4 One half Lb. ) Fryer
1 cup Sliced Gingerroot
3 Stalks Celery, Diagonally
Sliced
4 ounce Uncooked Rice Noodles
2 tablespoon Vegetable Oil
1 One half tablespoon Low Sodium Soy Sauce
1 tablespoon Lime Juice
1 cl Garlic Minced
6 Green Onions Sliced
One half cup 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 One half 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 & One fourth C. Rice Noodles. (Fat 8.9.
Chol. 57.)