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  Recipe Home » Salads » Oriental Chicken Salad
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  Oriental Chicken Salad
  Category: Salads
  Author: The Savvybearcat
  Date: 1/1/2007
  Hits: 279
Ingredients:
1 (4 1/2 Lb. ) Fryer
1 cup Sliced Gingerroot
3 Stalks Celery, Diagonally
Sliced
4 oz Uncooked Rice Noodles
2 tbsp Vegetable Oil
1 1/2 tbsp Low Sodium Soy Sauce
1 tbsp Lime Juice
1 cl Garlic Minced
6 Green Onions Sliced
1/2 cup Sliced Radishes
3 Carrots Diagonally Sliced
Instructions:
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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