Recipe - Figgy Thai Chicken Salad

6 tablespoon Lime juice
One fourth cup Honey
3 teaspoon Lowsodium soy sauce
One fourth teaspoon Red chile flakes
2 teaspoon Ginger root
(very finely minced)
2 cup Cooked chicken, shredded
1 cup California dried figs
cut or sliced up crosswise
2 Green onions, thinly cut or sliced up
One fourth cup Mint, chopped
One half Cantaloupe; pared
and cut into 1/2" cubes
1 Red bell pepper
cut into 1/2" cubes
One half Cucumber; peeled, seeded,
and cut into 1/2" cubes
10 Iceberg lettuce leaves
One fourth cup 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: Lowfat Recipes Featuring California Figs
Reprinted with the permission of The California Fig Advisory Board
Electronic format courtesy of Karen Mintzias

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/califfig.zip