Ingredients:
6 tablespoons lime juice
1/4 cup honey
3 teaspoons low sodium soy sauce
1/4 teaspoon red chili pepper flakes
2 teaspoons gingerroot, very finely minced
2 cups cooked chicken, shredded
1 cup california dried figs, sliced crosswise
2 green onions, thinly sliced
1/4 cup mint, chopped
1/2 cantaloupe, pared and cut into 1/2 inch cubes
1 red bell peppers, cut into 1/2 inch cubes
1/2 cucumbers, peeled,seeded and cut into 1/2 inch cubes
12 leaves iceberg lettuce
1/4 cup roasted peanuts (optional)
mint sprigs, garnish (optional)
Directions:
In small bowl, combine first five ingredients.
Place the chicken in a medium bowl, and toss with the figs, green onions and chopped mint.
Pour the marinade over chicken mixture with the cantaloupe, bell pepper and cucumber.
Arrange lettuce on a chilled platter (2 per plate).
Mound the chicken salad attractively in center.
Sprinkle with peanuts and garnish with mint as desired.
Servings: 6
Time preparation: 5 min.
Time total: 5 min.