*  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
 
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