Figgy Thai Chicken Salad

Recipe Ingredients

6 tablespoons	90ml	Lime juice
1/4 cup	59ml	Honey
3 teaspoons	15ml	Low-sodium soy sauce
1/4 teaspoon	1.3ml	Red chile flakes
2 teaspoons	10ml	Ginger root, minced
2 cups	125g / 4.4oz	Cooked chicken - shredded
1 cup	237ml	California dried figs, sliced crosswise
2		Green onions - thinly sliced
1/4 cup	36g / 1.3oz	Mint - chopped
1/2		Cantaloupe - pared and cut into 1
1		Red bell pepper - cut into 1/2" cubes
1/2		Cucumber - peeled, seeded, and cut into 1/2" cu
10		Iceberg lettuce leaves
1/4 cup	36g / 1.3oz	Roasted peanuts - coarsely chopped
		Garnish
		Mint sprig - (optional)

Recipe Instructions

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.

Source:
The California Fig Advisory Board

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