Figgy Thai Chicken Salad Recipe
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 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 cup roasted peanuts (optional)
- Garnish:
- Mint sprig (optional)
Directions:
- 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.