Thai Chicken Salad with Figs Recipe

Ingredients:

• 1 cup figs, stems removed, cut lengthwise into eighths
• 6 tbsp fresh lime juice
• 1 cup honey
• 3 tsp light soy sauce
• 1 tsp red pepper flakes, crushed
• 2 tsp fresh gingerroot, finely minced
• 2 cups shredded, cooked chicken
• 2 green onions, thinly sliced
• 1 cup chopped fresh mint
• 1 small cantaloupe, cut in julienne strips (2 cups)
• 1 sweet red pepper; ribs and seeds removed, cut in julienne strips (1 ½ cups)
• 1 small cucumber; peeled, seeded, and cut in julienne strips (2 cups)
• Assorted mixed salad greens
• Fresh mint leaves as garnish

Combine lime juice, honey, soy sauce, pepper flakes and gingerroot in a bowl. 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. Line serving bowl or salad plates with greens and arrange mixture in center. Garnish with mint leaves if desired.

Yield: 6 servings