A fresh light chicken salad with figs, melon and vegetables.
Author: California Fig Advisory Board
Serves: 6 person(s)
Preparation Time: 20 mins
1/4 cup honey
1 Tbsp light soy sauce
1/4 tsp red pepper flakes, crushed
2 tsp very finely minced fresh ginger root
2 cup shredded, cooked chicken
1 cup California dried figs, stems removed, cut lengthwise into eighths
2 green onions, thinly sliced
1/4 cup chopped fresh mint
1/2 small cantalope melon (2 cups), seeded, pared, cut in julienne strips
1 sweet, red pepper (1½ cups), ribs and seeds removed, cut in julienne strips
1 small cucumber (2 cups), peeled, seeded, cut in julienne strips
1 bag assorted mixed salad greens
6 mint sprigs (for garnish)
When ready to serve, combine cantalope, 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.
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