Oriental Chicken Salad
Recipe
- Title:
- Oriental Chicken Salad
- Categories:
- Salads, Poultry, Oriental
- Yield:
- 8 servings
Ingredients
- 1
- (4 1/2 Lb. ) Fryer
- 1 1/2 tb Low Sodium Soy Sauce
- 1 c Sliced Gingerroot
- 1 tb Lime Juice
- 3
- Stalks Celery, Diagonally
- 1 cl Garlic Minced
- Sliced
- 6
- Green Onions Sliced
- 4 oz Uncooked Rice Noodles
- 1/2 c Sliced Radishes
- 2 tb Vegetable Oil
- 3
- Carrots Diagonally Sliced
Directions
- 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.
Directions
- 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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