Figgy thai chicken salad

Yield: 6 servings

Measure 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)

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

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