Oriental Chicken Salad



	Oriental Chicken Salad poultry, salads, oriental 1 (4 1/2 lb. ) fryer 1 cup sliced gingerroot 3 stalks celery, diagonally 1 sliced 4 oz uncooked rice noodles 2 tablespoon vegetable oil 1 1/2 tablespoon low sodium soy sauce 1 tablespoon lime juice 1 centiliter garlic minced 6 green onions sliced 1/2 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 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.)