* 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 - - - - - - - - - - - - - - - - - -