Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

6 tb Lime juice 1/4 c Mint, chopped
1/4 c Honey 1/2 Cantaloupe; pared
3 ts Low-sodium soy sauce -- and cut into 1/2" cubes
1/4 ts Red chile flakes 1 Red bell pepper
2 ts Ginger root -- cut into 1/2" cubes
-- (very finely minced) 1/2 Cucumber; peeled, seeded,
2 c Cooked chicken, shredded -- and cut into 1/2" cubes
1 c California dried figs 10 Iceberg lettuce leaves
-- sliced crosswise 1/4 c Roasted peanuts (optional)
2 Green onions, thinly sliced -- (coarsely chopped)

--------------------------GARNISH-------------------------------
Mint sprig (optional)

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.

Each serving contains approximately: Calories 250, Fat 2.88 g, Dietary
Fiber 7.16 g, Carbohydrates 43 g, Protein 17.2 g, Sodium 228 mg,
Cholesterol 39.3 mg

Calories from protein: 26% Calories from carbohydrates: 64% Calories
from fat: 10%

Source: Low-fat Recipes Featuring California Figs Reprinted with the
permission of The California Fig Advisory Board Electronic format
courtesy of Karen Mintzias

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