Oriental chicken salad

Yield: 8 servings

Measure Ingredient
1 \N (4 1/2 Lb. ) Fryer
1 cup Sliced Gingerroot
3 \N Stalks Celery, Diagonally
\N \N Sliced
4 ounces Uncooked Rice Noodles
2 tablespoons Vegetable Oil
1½ tablespoon Low Sodium Soy Sauce
1 tablespoon Lime Juice
1 clove Garlic Minced
6 \N Green Onions Sliced
½ cup Sliced Radishes
3 \N 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 ½ 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 & ¼ C. Rice Noodles.

(Fat 8.9. Chol. 57.)

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