Figgy Thai Chicken Salad

The peanuts are optional, but don't leave them out!

• Ready In: 5 mins
• Serves: 6

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 ½ inch cubes
• 1  red bell pepper, cut into ½ inch cubes
• 1⁄2 cucumber, peeled,seeded and cut into ½ 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.