Title: Figgy thai chicken salad
 Categories: Main dish, Salads, Poultry, Low-fat
      Yield: 6 Servings
 
      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)

MMMMM--------------------------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%