Thai Chicken Salad with Figs
Shredded chicken, dried figs, green onions, fresh mint, julienned cantaloupe, red bell pepper and cucumber are tossed in a spicy honey-lime-ginger dressing and served on a bed of mixed salad greens.
6 tablespoons fresh lime juice
1/4 cup honey
3 teaspoon light soy sauce
1/4 teaspoon red pepper flakes, crushed
2 teaspoon fresh gingerroot, very finely minced
2 cups shredded, cooked chicken
1 cup California dried figs, stems removed, and cut lengthwise into eighths
2 green onions, thinly sliced
1/4 cup chopped fresh mint
1/2 small cantaloupe; seeded, pared and cut in julienne strips (2 cups)
1 sweet, red pepper; ribs and seeds removed, cut in julienne strips (1 1/2 cups)
1 small cucumber; peeled, seeded, and cut in julienne strips (2 cups)
Assorted mixed salad greens.
Mint sprigs for garnish
- Combine lime juice, honey, soy sauce, pepper flakes and gingerroot in medium bowl; mix well. Add chicken, figs, onions and mint; toss to coat evenly. Cover and refrigerate for one hour. Stir occasionally.
- When ready to serve, combine cantaloupe, pepper strips and cucumber with marinated chicken and toss gently but thoroughly.
- Line serving bowl or salad plates with greens and arrange mixture in center. Garnish with mint sprigs if desired.
Makes 6 servings.
Nutritional Information Per Serving (1/6 of recipe): Calories 242; Fat 4 grams; Protein 16 gram; Carbohydrates 40 grams; Dietary Fiber 4 grams; Calories from fat 13%; Sodium 150 mg; Cholesterol 39 mg.
Recipe and photograph provided courtesy of the California Fig Advisory Board.