Ingredients
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6 Tbsp fresh lime juice 1/2 cup honey 3 tsp. light soy sauce 1/4 tsp. red pepper flakes, crushed 2 tsp. fresh gingerroot, finely minced 2 cups shredded cooked chicken 1 cup dried figs (Calmyrna or Black Mission, stems removed), cut lengthwise into eighths 2 green onions, thinly sliced 1/4 cup chopped fresh mint 1/2 small cantaloupe; seeded, pared and cut in strips 1 sweet, red pepper; ribs and seeds removed and cut into strips 1 small cucumber; peeled, seeded and cut into strips Assorted mixed salad greens
Procedure
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Combine lime juice, honey, soy sauce, pepper flakes and gingerroot in a
medium bowl; mix well. Add chicken, figs, onions and mint; toss to coat
evenly. Cover and refrigerate for one hour, stirring occasionally.
When ready to serve, combine cantaloupe, pepper strips and cucumber with
marinated chicken and toss gently but thoroughly. Line serving bowl or salad
plates with greens and arrange chicken mixture in the center.
