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Oriental Chicken Salad

Source of Recipe

Master Chef Don's 2008 Collection


Recipe Introduction

Yield: 8 servings

List of Ingredients

1(4 1/2 Lb. ) Fryer
1 c Sliced Gingerroot
3 Stalks Celery, Diagonally Sliced
4 oz Uncooked Rice Noodles


Recipe

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 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, 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.