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Figgy Thai Chicken Salad

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Recipe 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 ?" cubes
1 red bell pepper cut into ?" cubes
1/2 cucumber, peeled, seeded and cut into ?" cubes
10 Iceberg lettuce leaves
1/4 cup roasted peanuts (optional)
Garnish:
Mint sprig (optional)

Cooking Procedures

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. 
 
recipe titles recipe ingredients

Excerpt from the wayback cook-book collection:

bring to the boiling point; add the soda and boil. Add the milk and salt and proceed as for fudge. 168 CONSERVATION RECIPES CANDY FRUIT AND NUT PASTE 2 cups dates stoned. A few currants. 1 cup peanut butter. 1 tsp. salt. Candied lemon or orange peel. Wash and dry the dates ; put them through a food chopper; add peanut butter and salt and mix well. Take single teaspoonfuls and form into balls like small apples. Press in each a currant to represent the blossom and a piece of peel

© 2008