Oriental Chicken Salad

1 hours Prep: 20 minutes Cook: 1 hours

689 calories per serving view nutrition facts

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4 1/2	pounds	frying chicken
1	cup	ginger root	sliced
3	each	celery stalks	sliced
4	ounces	rice noodles
2	tablespoons	vegetable oil
1 1/2	tablespoons	soy sauce
1	tablespoon	lime juice
1	clove	garlic	minced
6	each	scallions, spring or green onions	sliced
1/2	cup	radishes	sliced
3	each	carrots	sliced

Remove giblets and neck fromm chicken.

Rinse chicken; pat dry.

Make several slits in skin of the chicken and insert gingerroot slices.

Place chicken in a dutch oven and cover with water.

Bring to a boil, reduce heat and simmer 50 min. or until chicken is tender. Remove chicken from broth, Reserving broth; let chicken cool.

Discard gingerroot slices. skin and Bone chicken and cut into 1/2 inch pieces.

Set aside. bring reserved chicken broth to a boil; add celery and carrots and cook over high heat 45 seconds.

Drain vegetables well and rinse immediately under cold water.

Cook rice noodles according to package directions, drain well.

Combine oil, soysauce, lime juice,and garlic.

Add to reserved chicken, celery, carrots, green onions and radishes, tossing gently.

Spoon rice noodles onto a serving platter.

Arrange chicken mixture in center.

Chill until ready to serve.

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Serving Size 328g

Amount per Serving

Calories 689 50% of calories from fat