Figgy thai chicken salad
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 6 | tablespoons | Lime juice |
| ¼ | cup | Honey |
| 3 | teaspoons | Low-sodium soy sauce |
| ¼ | teaspoon | Red chile flakes |
| 2 | teaspoons | Ginger root (very finely minced) |
| 2 | cups | Cooked chicken, shredded |
| 1 | cup | California dried figs sliced crosswise |
| 2 | Green onions, thinly sliced | |
| Mint sprig (optional) | ||
| ¼ | cup | Mint, chopped |
| ½ | Cantaloupe; pared and cut into 1/2\" cubes | |
| 1 | Red bell pepper cut into 1/2\" cubes | |
| ½ | Cucumber; peeled, seeded, and cut into 1/2\" cubes | |
| 10 | Iceberg lettuce leaves | |
| ¼ | cup | Roasted peanuts (optional) (coarsely chopped) |
Directions
GARNISH
In small bowl, combine first five ingredients. Place chicken in medium bowl, and toss with figs, green onions and chopped mint. Pour marinade over chicken mixture with cantaloupe, bell pepper and cucumber. Arrange lettuce on a chilled platter. Mound chicken salad attractively in center. Sprinkle with peanuts and garnish with mint as desired.
Each serving contains approximately: Calories 250, Fat 2⅞ g, Dietary Fiber 7.16 g, Carbohydrates 43 g, Protein 17⅕ g, Sodium 228 mg, Cholesterol 39.3 mg
Calories from protein: 26% Calories from carbohydrates: 64% Calories from fat: 10%
Source: Low-fat Recipes Featuring California Figs Reprinted with the permission of The California Fig Advisory Board Electronic format courtesy of Karen Mintzias