Figgy Thai Chicken Salad

• 6 tablespoons lime juice
• 14 cup honey
• 3 teaspoons low sodium soy sauce
• 14 teaspoon red chili pepper flakes
• 2 teaspoons gingerroot, very finely minced
• 2 cups cooked chicken, shredded
• 1 cup california dried fig, sliced crosswise
• 2 green onions, thinly sliced
• 14 cup mint, chopped
• 12 cantaloupe, pared and cut into 1/2 inch cubes
• 1 red bell pepper, cut into 1/2 inch cubes
• 12 cucumber, peeled,seeded and cut into 1/2 inch cubes
• 12 leaves iceberg lettuce
• 14 cup roasted peanuts (optional)
• mint sprig, garnish (optional)

1. In small bowl, combine first five ingredients.
2. Place the chicken in a medium bowl, and toss with the figs, green onions and chopped mint.
3. Pour the marinade over chicken mixture with the cantaloupe, bell pepper and cucumber.
4. Arrange lettuce on a chilled platter (2 per plate).
5. Mound the chicken salad attractively in center.
6. Sprinkle with peanuts and garnish with mint as desired.

lime juice, honey, soy sauce, red chili pepper, gingerroot, chicken, california dried, green onions, mint, cantaloupe, red bell pepper, cucumber, peanuts, mint sprig

Taken from www.food.com/recipe/figgy-thai-chicken-salad-62083 (may not work)