How To make Figgy Thai Chicken Salad
6 tb Lime juice
1/4 c Honey
3 ts Low-sodium soy sauce
1/4 ts Red chile flakes
2 ts Ginger root
(very finely minced) 2 c Cooked chicken, shredded
1 c California dried figs
:
sliced crosswise 2 Green onions, thinly sliced
1/4 c Mint, chopped
1/2 Cantaloupe; pared
and cut into 1/2" cubes 1 Red bell pepper
:
cut into 1/2" cubes 1/2 Cucumber; peeled, seeded,
and cut into 1/2" cubes 10 Iceberg lettuce leaves
1/4 c Roasted peanuts (optional)
:
(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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Ingredients:
For the chicken:
1 Chicken breasts, skinless
1-2 tablespoons Oil
1/2 teaspoon Salt
1/2 teaspoon Pepper powder
1 teaspoon Chilli flakes
1/2 tea spoon ginger garlic paste
1/2 tea spoon thyme or parsley
For the salad:
1/2 cucumbers chopped
1onion, chopped
4-5 leaves Lettuce, chopped
1 medium tomato
2 to 3 olives
For the dressing:
1/4 cup Mayonnaise, low fat
1/4 cup Greek yogurt, low fat
1/2 tea spoon pepper powder
2 1 tea spoon apple cider vinegar
1/2 tea spoon Salt or as per to taste
1/2 tea spoon of parsley
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Easy Mediterranean-inspired healthy recipes for you & your family.
Welcome to Feel Good Foodie, where #sogood meets good-for-you! I'm Yumna, founder of this channel, and I'm here to make healthy cooking a breeze for you and your loved ones.
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Whipped Goat's Cheese, Fig and Crispy Parma Ham Salad with Honey Mustard Dressing | Lizzy Lyons
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