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  Figgy Thai Chicken Salad
  Category: Main Course
  Author: The Savvybearcat
  Date: 1/1/2007
  Hits: 356
Ingredients:
6 tbsp Lime juice
1/4 cup Honey
3 tsp Low-sodium soy sauce
1/4 tsp Red chile flakes
2 tsp Ginger root - (very finely minced)
2 cup 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" cubes
1 Red bell pepper - cut into 1/2" cubes
1/2 Cucumber, peeled, seeded, - and cut into 1/2" cubes
10 Iceberg lettuce leaves
1/4 cup Roasted peanuts (optional) - (coarsely chopped)

MMMMMGARNISH

Mint sprig (optional)
Instructions:
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: Low-fat Recipes Featuring California Figs Reprinted with the
permission of The California Fig Advisory Board Electronic format
courtesy of Karen Mintzias
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