Figgy Thai Chicken Salad

Mirj's Note:

The peanuts are optional, but don't leave them out!

• Total Time: 5 mins
• Prep Time: 5 mins
• Cook Time: 0 mins

Ingredients:

Servings: 6

• 6 tablespoons lime juice
• ¼ cup honey
• 3 teaspoons low sodium soy sauce
• ¼ teaspoon red chili pepper flakes
• 2 teaspoons gingerroot , very finely minced
• 2 cups cooked chicken , shredded
• 1 cup california dried fig , sliced crosswise
• 2 green onions , thinly sliced
• ¼ cup mint , chopped
• ½ cantaloupe , pared and cut into ½ inch cubes
• 1 red bell pepper , cut into ½ inch cubes
• ½ cucumber , peeled,seeded and cut into ½ inch cubes
• 12 leaves iceberg lettuce
• ¼ cup roasted peanuts (optional)
• mint sprig , garnish (optional)

Directions:

1. In small bowl, combine first five ingredients.
2. Place the chicken in a medium bowl, and toss with the figs, green onions and chopped mint.
3. Pour the marinade over chicken mixture with the cantaloupe, bell pepper and cucumber.
4. Arrange lettuce on a chilled platter (2 per plate).
5. Mound the chicken salad attractively in center.
6. Sprinkle with peanuts and garnish with mint as desired.

Reviews

[Rita~]

This was wonderful! I myself skipped the nuts. Didn`t need them.

[Chanal]

When I saw this recpie I wasn't sure it all went together, but since I had most of the ingredients I decided to give it a try. Good thing I did! It was nice and refreshing, perfect for a summer dinner. Thanks for the recpie!