Title: Oriental chicken salad
 Categories: Salads, Poultry, Oriental
      Yield: 8 Servings
 
      1    (4 1/2 Lb. ) Fryer
      1 c  Sliced Gingerroot
      3    Stalks Celery, Diagonally
           Sliced
      4 oz Uncooked Rice Noodles
      2 tb Vegetable Oil
  1 1/2 tb Low Sodium Soy Sauce
      1 tb Lime Juice
      1 cl Garlic Minced
      6    Green Onions Sliced
    1/2 c  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.)