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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Reel Flavor - Fennel, Fig & Prosciutto Salad
reelflavor.com - This salad was inspired by a fig, fennel and Serrano ham sandwich I had for lunch the other day. I loved how this recipe turned out. It's healthy and delicious! Please excuse my shaky hands in the video when I'm working with the fennel. This was actually my first time to cook with it. I love how fennel has a slight licorice smell and flavor to it that's not too overbearing. It gives this recipe a very unique flavor, and I recommend that you give it a try.
Honey & Grilled Fig Salad Recipe
I absolutely love figs, especially mission figs. Funny thing, growing up, they would totally freak me out. I loved Fig Newtons but fresh figs, cut open, looked otherworldly to me.
My eyes would play tricks on me, and I would swear that the pinkish seeds inside were actually moving. Maybe I had seen the movie Aliens too many times. I feared what was in store for me if I ate one.
Luckily, I got over it. These things are amazing! And now I am making up for lost time by devouring them every chance I get.
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Ingredients
3 black mission figs
8 fresh mozzarella balls
1 Teaspoon Olive Oil
1 Teaspoon Balsamic Vinegar
1 Teaspoon Honey
8 fresh basil leaves
1. The first thing you want to do is make sure you bought more figs than just for this recipe. Black mission figs are as tasty as they are beautiful and I just want to motorboat a handful of these babies even before I get to making anything with them. Are you with me? Thought so. After that, cut them up lengthwise.
2. Lightly brush the cut-side of each fig with some olive oil. This is just to prevent them from sticking. Well, aid in that prevention. They are going to stick. Figs are moist (hate that word!) and soft, so they tend to stick to the grill a bit. You only need to grill them for about a minute and a half. You will notice when they are grilling they start to lose a bit of their plumpness and dry out. That is why they are perfect!
3. I love fresh mozzarella, especially this kind, because I get to say mozzarella balls and every time I say balls I giggle like a 14-year-old girl. Balls, hehe. Well, go ahead and remove 8 of them from the fresh water they are packed in and let them drain.
4. Using two small plates, place 3 grilled figs, 4 mozzarella balls (ha!) and 4 fresh basil leaves on each plate, alternating them.
5. Drizzle them with honey and balsamic vinegar and serve.
Enjoy!
The salad I make for everyone who comes over | FeelGoodFoodie
Fig salad
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