Oriental Chicken Salad

• 4 1/2 pounds chicken, whole
• 1 cup ginger root sliced
• 3 each celery stalks sliced
• 4 ounces rice noodles
• 2 tablespoons vegetable oil
• 1 1/2 tablespoons soy sauce, tamari
• 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

1. Remove giblets and neck fromm chicken.
2. Rinse chicken; pat dry.
3. Make several slits in skin of the chicken and insert gingerroot slices.
4. Place chicken in a dutch oven and cover with water.
5. Bring to a boil, reduce heat and simmer 50 min.
6. or until chicken is tender.
7. Remove chicken from broth, Reserving broth; let chicken cool.
8. Discard gingerroot slices.
9. skin and Bone chicken and cut into 1/2 inch pieces.
10. Set aside.
11. bring reserved chicken broth to a boil; add celery and carrots and cook over high heat 45 seconds.
12. Drain vegetables well and rinse immediately under cold water.
13. Cook rice noodles according to package directions, drain well.
14. Combine oil, soysauce, lime juice, and garlic.
15. Add to reserved chicken, celery, carrots, green onions and radishes, tossing gently.
16. Spoon rice noodles onto a serving platter.
17. Arrange chicken mixture in center.
18. Chill until ready to serve.

chicken, ginger root, celery, rice noodles, vegetable oil, soy sauce, lime juice, garlic, scallions, carrots

Taken from recipeland.com/recipe/v/oriental-chicken-salad-42421 (may not work)