Figgy Thai Chicken Salad

MMMMM----- Recipe via Meal-Master (tm) v8.05

Title: FIGGY THAI CHICKEN SALAD
Categories: Main dish, Salads, Poultry, Low-fat
Yield: 6 Servings

6.00 tb Lime juice
0.25 c Honey
3.00 ts Low-sodium soy sauce
0.25 ts Red chile flakes
2.00 ts Ginger root
-- (very finely minced)
2.00 c Cooked chicken, shredded
1.00 c California dried figs
-- sliced crosswise
2.00 Green onions, thinly sliced
0.25 c Mint, chopped
0.50 Cantaloupe; pared
-- and cut into 1/2" cubes
1.00 Red bell pepper
-- cut into 1/2" cubes
0.50 Cucumber; peeled, seeded,
-- and cut into 1/2" cubes
10.00 Iceberg lettuce leaves
0.25 c Roasted peanuts (optional)
-- (coarsely chopped)

MMMMM--------------------------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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