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Figgy Thai Chicken Salad

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Submitted by marjenn

YIELD

6 servings

PREP

25 min

COOK

?

READY

25 min

Ingredients

6 9E+1
TABLESPOONS ML LIME JUICE
¼ 59
CUP ML HONEY
3 15
¼ 1.3
TEASPOON ML RED PEPPER FLAKES
2 1E+1
TEASPOONS ML GINGER ROOT
very finely minced
2 473
CUPS ML CHICKEN
cooked, shredded
1 237
CUP ML FIGS
california dried, sliced crosswise *
2 2
EACH EACH SCALLIONS, SPRING OR GREEN ONIONS
thinly sliced
¼ 59
CUP ML MINT LEAVES
chopped *
½ 0.5
EACH EACH CANTALOUPE
pared and cut into 1/2 inch cubes *
1 1
EACH EACH SWEET RED BELL PEPPERS
cut into 1/2 inch cubes
½ 0.5
EACH EACH CUCUMBERS
peeled, seeded, and cut into 1/2 inch cubes
10 1E+1
EACH EACH ICEBERG LETTUCE
leaves *
¼ 59
CUP ML PEANUTS
roasted, optional, coarsely chopped
1 1
X 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.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 126g (4.4 oz)
Amount per Serving
Calories 180 33% from fat
 % Daily Value *
Total Fat 7g 10%
Saturated Fat 1g 7%
Trans Fat 0g
Cholesterol 42mg 14%
Sodium 133mg 6%
Total Carbohydrate 5g 5%
Dietary Fiber 1g 6%
Sugars g
Protein 32g
Vitamin A 17% Vitamin C 53%
Calcium 3% Iron 8%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free, Low Sodium
 
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