Figgy Thai Chicken Salad

Name: Figgy Thai Chicken Salad
Yield: 6
Cuisine: Fusion
Ingredients: lime juice; honey; soy sauce, sodium reduced; red pepper flakes; ginger root; chicken; figs; scallions, spring or green onions; mint leaves; cantaloupe; sweet red bell peppers; cucumbers; iceberg lettuce; peanuts; mint sprigs

Yield

6 servings

Prep

25 min

Cook

Ready

25 min

Trans-fat Free, Low Sodium

Ingredients

Amount	Measure	Ingredient	Features
6	tablespoons	lime juice
¼	cup	honey
3	teaspoons	soy sauce, sodium reduced
¼	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
¼	cup	mint leaves chopped	*
½	each	cantaloupe pared and cut into 1/2 inch cubes	*
1	each	sweet red bell peppers cut into 1/2 inch cubes
½	each	cucumbers peeled, seeded, and cut into 1/2 inch cubes
10	each	iceberg lettuce leaves	*
¼	cup	peanuts roasted, optional, coarsely chopped
1	x	mint sprigs for garnish, optional	*

Ingredients

Amount	Measure	Ingredient	Features
9E+1	ml	lime juice
59	ml	honey
15	ml	soy sauce, sodium reduced
1.3	ml	red pepper flakes
1E+1	ml	ginger root very finely minced
473	ml	chicken cooked, shredded
237	ml	figs california dried, sliced crosswise	*
2	each	scallions, spring or green onions thinly sliced
59	ml	mint leaves chopped	*
0.5	each	cantaloupe pared and cut into 1/2 inch cubes	*
1	each	sweet red bell peppers cut into 1/2 inch cubes
0.5	each	cucumbers peeled, seeded, and cut into 1/2 inch cubes
1E+1	each	iceberg lettuce leaves	*
59	ml	peanuts roasted, optional, coarsely chopped
1	x	mint sprigs for garnish, optional	*