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Figgy thai chicken salad

Figgy thai chicken salad
Main Ingredient: Poultry Chicken Cucumber Cantaloupe Peanuts

Course: Various Main Dishes

Cuisine: Chinese Thai

Special food: Ethnic

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Figgy thai chicken salad ingredients

  • 6 T Lime Juice
  • 2483527⁄624973141 c Honey
  • 3 t Low-sodium soy sauce
  • 2483527⁄624973141 t Red chile flakes
  • 2 t Ginger root
  • -- (very finely minced)
  • 2 c Cooked chicken, shredded
  • 1 c California dried figs
  • -- sliced crosswise
  • 2 Green onions, thinly sliced
  • 2483527⁄624973141 c Mint, chopped
  • 2483527⁄624973141 Cantaloupe, pared and cut into ½" cubes
  • 1 Red bell pepper
  • -- cut into ½" cubes
  • 2483527⁄624973141 Cucumber, peeled, seeded
  • -- and cut into ½" cubes
  • 10 Iceberg lettuce leaves
  • 2483527⁄624973141 c Roasted peanuts (optional) (coarsely chopped)
  • garnish
  • Mint sprig (optional)

Cooking Figgy thai chicken salad

1. In small bowl, combine first five ingredients.
2. Place chicken in medium bowl, and toss with figs, green onions and chopped mint.
3. Pour marinade over chicken mixture with cantaloupe, bell pepper and cucumber.
4. Arrange lettuce on a chilled platter.
5. Mound chicken salad attractively in center.
6. Sprinkle with peanuts and garnish with mint as desired.
7. Each serving contains approximately: calories 250, fat 2. 88 g, dietary fiber 7. 16 g, carbohydrates 43 g, protein 17. 2 g, sodium 228 mg, cholesterol 39.


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