Categories: Salads, Poultry, Oriental 
      Yield: 8 servings 
  
      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 
  
  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.)