Thai Chicken Salad
|Chicken breasts||6 , cooked and cut in bite size pieces|
|Dried figs||1 Cup (16 tbs), sliced crosswise|
|Scallions||2 , thinly sliced|
|Lime juice||6 Tablespoon|
|Honey||1⁄4 Cup (4 tbs)|
|Low sodium soy sauce||3 Tablespoon|
|Finely minced ginger root||2 Teaspoon, peeled|
|Chopped fresh mint||1⁄4 Cup (4 tbs)|
|Hot red pepper flakes||1⁄4 Teaspoon|
|Ripe papaya||1 , peeled and cut into 1/2 cubes|
|Red pepper||1 , seeded and cut into 1/2 inch cubes|
|Cucumber||2⁄3 , peeled, seeded and cut in 1/4 inch cubes|
|Red leaf lettuce||1|
In medium bowl, combine chicken, figs and scallions.
In small bowl, combine lime juice, honey, soy sauce, mint, ginger and red pepper flakes.
Pour over chicken mixture and marinate in refrigerator 1 hour.
When ready to serve, combine chicken with papaya, bell pepper and cucumber.
Arrange lettuce on chilled platter.
Mound chicken salad attractively in center.
Garnish with mint.