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Figgy thai chicken salad

Ingredients

  • 6 tbsp lime juice
  • 1/4 cup honey
  • 3 tsp low-sodium soy sauce
  • 1/4 tsp red chile flakes
  • 2 tsp ginger root very finely minced
  • 2 cup 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 cubes
  • 1 red bell pepper cut into cubes
  • 1/2 cucumber, peeled, seeded and cut into cubes
  • 10 Iceberg lettuce leaves
  • 1/4 cup roasted peanuts (optional)

Instructions

  1. In small bowl, combine lime juice, honey, soy sauce, chile flakes & ginger
  2. Place chicken in medium bowl, and toss with green onions, figs, and chopped mint
  3. Pour marinade over chicken mixture with cantaloupe, bell pepper and cucumber
  4. Arrange the lettuce on a large plate
  5. Mound chicken salad attractively in center
  6. Garnish the platter with peanuts and mint