Dried figs add sweetness, texture and a boost of nutrition to this Thai Chicken Salad.
An ideal way to use leftover holiday chicken, it blends the sweet and savory flavors of papaya, chiles, ginger and mint.
THAI CHICKEN SALAD
2 cups diced cooked chicken
1 cup dried figs, sliced crosswise
2 green onions, thinly slices
6 tablespoons lime juice
1/4 cup honey
3 tablespoons soy sauce
1/4 teaspoon crushed dried red chile flakes
2 teaspoons minced ginger root
1/4 cup chopped mint
1 papaya, cut into 1/2-inch cubes
1 sweet red pepper, cut into 1/2-inch cubes
1/2 cucumber, peeled, seeded and cut into 1/2-inch cubes
Red leaf lettuce
1/4 cup coarsely chopped roasted peanuts
Place chicken in medium bowl with figs and onions. In separate bowl, combine lime juice, honey, soy sauce, chiles, ginger and mint. Pour over chicken and allow mixture to marinate in refrigerator 1 hour.
Before serving, combine chicken, papaya, red pepper and cucumber. Arrange lettuce on chilled platter and mound chicken salad in center. Sprinkle with peanuts and garnish with mint. Makes 6 servings.