Figgy thai chicken salad

Main Ingredient: Poultry Chicken Cucumber Cantaloupe Peanuts
Course: Various Main Dishes
Cuisine: Chinese Thai
Special food: Ethnic
Yield:

Figgy thai chicken salad ingredients

6 T Lime Juice
1⁄4 c Honey
3 t Low-sodium soy sauce
1⁄4 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
1⁄4 c Mint, chopped
1⁄2 Cantaloupe, pared and cut into ½" cubes
1 Red bell pepper
-- cut into ½" cubes
1⁄2 Cucumber, peeled, seeded
-- and cut into ½" cubes
10 Iceberg lettuce leaves
1⁄4 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.