---------- Recipe via Meal-Master (tm) v8.02
 
      Title: Oriental Chicken Salad
 Categories: Salads, Poultry, Oriental
      Yield: 8 servings
 
  4 1/2 lb Fryer chicken
      1 c  Ginger; sliced
      3    Celery ribs; 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  Radishes; sliced
      3    Carrots; diagonally sliced
 
  Remove giblets & neck from chicken. Rinse chicken; pat dry. Make
  several slits in skin of the chicken & insert ginger slices. Place
  chicken in a Dutch pven & cover with water. Bring to a boil, reduce
  heat & simmer 50 minutes OR until chicken is tender. Remove chicken
  from broth, reserving broth; let chicken cool. Discard ginger
  slices. Skin & bone chicken & cut into 1/2" pieces. Set aside.
  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, soy sauce, 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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