 6 tablespoons fresh lime juice
¼ cup honey
3 teaspoon
light soy sauce
¼ teaspoon red pepper flakes, crushed
2 teaspoon
fresh gingerroot, very finely minced
2 cups shredded, cooked
chicken
1 cup California dried figs, stems removed, and cut lengthwise
into eighths
2 green onions, thinly sliced
¼ cup chopped fresh
mint
½ small cantaloupe; seeded, pared and cut in julienne strips (2
cups)
1 sweet, red pepper; ribs and seeds removed, cut in julienne
strips (1-1/2 cups)
1 small cucumber; peeled, seeded, and cut in
julienne strips (2 cups)
Assorted mixed salad greens.
Mint sprigs
for garnish
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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. Makes 6 servings.
Nutritional information per serving: Calories 242; Fat 4 grams; Protein 16 gram; Carbohydrates 40 grams; Dietary Fiber 4 grams; Calories from fat 13%; Sodium 150 mg; Cholesterol 39 mg
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