 |
Prep Time: 5 Minutes Cook Time: 0 Minutes |
Ready In: 5 Minutes Servings: 6 |
|
The peanuts are optional, but don't leave them out! 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 fig, 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 pepper, cut into 1/2 inch cubes |
1/2 cucumber, peeled,seeded and cut into 1/2 inch cubes |
12 leaves iceberg lettuce |
1/4 cup roasted peanuts (optional) |
mint sprig, garnish (optional) |
Directions:
1. In small bowl, combine first five ingredients.
2. Place the chicken in a medium bowl, and toss with the figs, green onions and chopped mint.
3. Pour the marinade over chicken mixture with the cantaloupe, bell pepper and cucumber.
4. Arrange lettuce on a chilled platter (2 per plate).
5. Mound the chicken salad attractively in center.
6. Sprinkle with peanuts and garnish with mint as desired.
|
|