Name: Figgy Thai Chicken Salad
Yield: 6
Ingredients: 6 tablespoon Lime juice; 1/4 cup Mint, chopped; 1/2 cup Honey; 1/2 medium Cantaloupe, peeled and cut into 1/2-inch cubes; 3 teaspoon Low-sodium soy sauce; 1/4 teaspoon Red chile flakes; 1 medium Red bell pepper, cut into 1/2-inch cubes; 2 teaspoon Ginger root, very finely minced; 1/2 medium Cucumber, peeled, seeded, and cut into 1/2-inch cubes; 2 cups Cooked chicken, shredded; 1 cup California dried figs, sliced crosswise; 10 large Iceberg lettuce leaves; 1/4 cup Roasted peanuts (optional); 2 medium Green onions, thinly sliced

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Figgy Thai Chicken Salad

Author: chefs-mate Cooking Method: Roasting Cuisine: Thai Courses: Salads

Difficulty: Intermediate

Servings: 6 Calories: 54.4

Description

This Figgy Thai Chicken Salad is a refreshing departure from traditional green salads, offering a delightful balance of sweet, savory, and spicy flavors. The combination of tender shredded chicken, juicy cantaloupe, and chewy dried California figs creates a complex texture profile that is both satisfying and light. A zesty dressing made from lime juice, honey, and low-sodium soy sauce ties the ingredients together with a bright citrus kick, while red chile flakes add a gentle warmth. Crisp iceberg lettuce and crunchy roasted peanuts provide essential textural contrast. Perfect for a warm-weather lunch, a picnic side, or a quick weeknight dinner, this dish comes together in minutes using pantry staples and fresh produce. It is an excellent way to enjoy seasonal fruits and lean protein in a visually stunning presentation.

Directions

In a small bowl, whisk together lime juice, honey, low-sodium soy sauce, red chile flakes, and minced ginger until the honey is fully dissolved.
Prepare the vegetables: cube the cantaloupe, red bell pepper, and cucumber into 1/2-inch pieces. Slice the dried figs crosswise.
Arrange the iceberg lettuce leaves on a serving platter or individual plates.
In a large mixing bowl, combine the shredded chicken, cubed cantaloupe, bell pepper, cucumber, and sliced figs.
Pour the prepared dressing over the chicken and fruit mixture, tossing gently to coat everything evenly.
Divide the salad mixture evenly among the lettuce-lined plates.
Garnish with chopped mint, thinly sliced green onions, and roasted peanuts if desired.
Serve immediately to maintain the crispness of the vegetables and lettuce.

Nutrition Facts

Servings 6

Amount Per Serving
Calories 54.4kcal

% Daily Value *
Total Fat 0.0g0%
Saturated Fat 0.0g0%
Cholesterol 0.0mg0%
Sodium 214.0mg9%
Total Carbohydrate 14.5g5%
Dietary Fiber 0.1g1%
Sugars 12.7g
Protein 0.4g1%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Figgy Thai Chicken Salad

Figgy Thai Chicken Salad

Description

Ingredients

Directions

Nutrition Facts

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