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THAI CHICKEN SALAD WITH FIGS

Makes 6 servings
Each serving equals two 5 A Day servings

Ingredients
• 6 Tbsps fresh lime juice
• 1/4 cup honey
• 3 tsp light soy sauce
• 1/4 tsp red pepper flakes, crushed
• 2 tsp fresh gingerroot, very finely minced
• 2 cups shredded, cooked chicken
• 1 cup fresh figs, stems removed, and cut lengthwise into eighths
• 2 green onions, thinly sliced
• 1/4 cup chopped fresh mint
• 1/2 (2 cups) small cantaloupe; seeded, pared and cut in julienne strips
• 1 (1 1/2 cups) sweet, red pepper; ribs and seeds removed, cut in julienne strips
• 1 (2 cups) small cucumber; peeled, seeded, and cut in julienne strips
• Assorted mixed salad greens.
• Mint sprigs for garnish
 

Combine lime juice, honey, soy sauce, pepper flakes and gingerroot in medium bowl; mix well.

Add chicken, figs, onions and mint; toss to coat evenly

Cover and refrigerate for one hour. Stir occasionally.

When ready to serve, combine cantaloupe, pepper strips and cucumber with marinated chicken and toss gently but thoroughly.

Line serving bowl or salad plates with greens and arrange mixture in center.

Garnish with mint sprigs if desired.
 

Nutritional analysis per serving: Calories 326, Protein 27g, Fat 7g, Calories From Fat 18%, Cholesterol 98mg, Carbohydrates 45g, Fiber 8g, Sodium 460mg.
 

Source: California Fig Advisory Board
 

 

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