Title: Figgy Thai Chicken Salad
Categories: Entree Salad Poultry Lowfat
Yield: 6 Servings

6	tb	Lime juice
1/4	c	Honey
3	ts	Low-sodium soy sauce
1/4	ts	Red chile flakes
2	ts	Ginger root - (very finely minced)
2	c	Cooked chicken, shredded
1	c	California dried figs - sliced crosswise
2		Green onions, thinly sliced
1/4	c	Mint, chopped
1/2		Cantaloupe; pared - and cut into 1/2" cubes
1		Red bell pepper - cut into 1/2" cubes
1/2		Cucumber; peeled, seeded, - and cut into 1/2" cubes
10		Iceberg lettuce leaves
1/4	c	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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