Figgy Thai Chicken Salad

* Exported from MasterCook *

Figgy Thai Chicken Salad

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Main Dish Salads
Poultry Low-Fat

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
6 tablespoons Lime juice
1/4 cup Honey
3 teaspoons Low-sodium soy sauce
1/4 teaspoon Red chile flakes
2 teaspoons Ginger root -- - (very finely mince
2 cups Cooked chicken -- shredded
1 cup California dried figs -- - sliced crosswise
2 Green onions -- thinly sliced
1/4 cup Mint -- chopped
1/2 Cantaloupe -- pared
and cut into 1/2" cubes
1 Red bell pepper -- - cut into 1/2" cube
1/2 Cucumber; peeled, seeded -- - and cut into 1/2"
10 Iceberg lettuce leaves
1/4 cup Roasted peanuts (optional) -- - (coarsely chopped)
-----GARNISH-----
Mint sprig (optional)

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 2.88 g, Dietary Fiber 7.16 g, Carbohydrates 43 g, Protein
17.2 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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