Ingredients for Figgy Thai Chicken Salad
- 1 tablespoon lime juice
- Honey
- Low Sodium Soy Sauce
- Red Chili Pepper Flakes
- Gingerroot
- Cooked Chicken
- California Dried Fig
- 1/4 cup thinly sliced green onions
- 1/4 cup chopped fresh mint
- 1/2 cup cubed cantaloupe
- Red Bell Pepper
- 1/2 cup chopped cucumber
- Iceberg Lettuce
- Roasted Peanuts
- Mint Sprig
Cook Smarter with Sous, Your Kitchen Companion
Missing an ingredient for this Figgy Thai Chicken Salad? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.
How to Make Figgy Thai Chicken Salad
- Whisk together 2 tablespoons soy sauce, 1 tablespoon lime juice, 1 tablespoon fish sauce, 1 teaspoon brown sugar, and 1/2 teaspoon red pepper flakes in a small bowl.
- In a medium bowl, combine 1.5 cups cooked chicken (about 1-1.5 chicken breasts), 1/2 cup chopped fresh figs, 1/4 cup thinly sliced green onions, and 1/4 cup chopped fresh mint.
- Add 1/2 cup cubed cantaloupe, 1/2 cup chopped bell pepper (any color), and 1/2 cup chopped cucumber to the chicken mixture.
- Pour the marinade over the chicken and vegetable mixture, tossing gently to combine.
- Arrange a bed of lettuce leaves on a chilled platter.
- Mound the chicken salad attractively in the center of the platter.
- Sprinkle with 1/4 cup roasted peanuts (optional) and garnish with extra fresh mint sprigs.
Nutrition Information (Approximate per serving)
Sodium
5 g
Sugar
116g
Fat
4g
Carbs
12g