Figgy Thai Chicken Salad
| Yield: | 6 Servings |
| Categories: | Poultry, Main Dishes, Salads, Low-Fat |
| 6 | tb | Lime juice |
| 1/4 | c | Honey |
| 3 | ts | Low-sodium soy sauce |
| 1/4 | ts | Red chile flakes |
| 2 | ts | Ginger root |
| DIVIDER | -- (very finely minced) | |
| 2 | c | Cooked chicken, shredded |
| 1 | c | California dried figs |
| DIVIDER | -- sliced crosswise | |
| 2 | Green onions, thinly sliced | |
| 1/4 | c | Mint, chopped |
| 1/2 | Cantaloupe; pared | |
| DIVIDER | -- and cut into 1/2" cubes | |
| 1 | Red bell pepper | |
| DIVIDER | -- cut into 1/2" cubes | |
| 1/2 | Cucumber; peeled, seeded, | |
| DIVIDER | -- and cut into 1/2" cubes | |
| 10 | Iceberg lettuce leaves | |
| 1/4 | c | Roasted peanuts (optional) |
| DIVIDER | -- (coarsely chopped) | |
| GARNISH | ||
| Mint sprig (optional) |
Advertisement