Figgy Thai Chicken Salad

25 minutes Prep: 25 minutes

91 calories per serving view nutrition facts

6 servings suggest servings

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Ingredients

6	tablespoons	lime juice
1/4	cup	honey
3	teaspoons	soy sauce, sodium reduced
1/4	teaspoon	red pepper flakes
2	teaspoons	ginger root	very finely minced
2	cups	chicken	cooked, shredded
1	cup	figs	california dried, sliced crosswise
2	each	scallions, spring or green onions	thinly sliced
1/4	cup	mint	chopped
1/2	each	cantaloupe	pared and cut into 1/2 inch cubes
1	each	sweet red bell pepper	cut into 1/2 inch cubes
1/2	each	cucumber	peeled, seeded, and cut into 1/2 inch cubes
10	each	iceberg lettuce	leaves
1/4	cup	peanuts	roasted, optional, coarsely chopped
1	x	mint sprigs	for garnish, optional

Directions

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.

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Nutrition Facts

Serving Size 80g

Amount per Serving

Calories 91 31% of calories from fat

	% Daily Value*
Total Fat 3.0g	5%
Saturated Fat 0.0g	2%
Trans Fat 0.0g
Cholesterol 0mg	0%
Sodium 93mg	4%
Total Carbohydrate 16.0g	5%
Dietary Fiber 1.0g	6%
Sugars 13.0g
Protein 2.0g	5%

Vitamin A	16%		Vitamin C	53%
Calcium	2%		Iron	5%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

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Dutch Baby Pancakes

This is an excellent dish for breakfast or dinner. Very simple, light, and can be topped with anything. I like frozen cherries cooked in a little Cherry Kiajafa, some sugar and maybe a little cornstarch to thicken the sauce. Keep an eye on them, oven temps can vary a lot and you don't want to burn them but you want to be sure they cool all the way.