Figgy thai chicken salad

MMMMM----- Recipe via Meal-Master (tm) v8.05
  
       Title: FIGGY THAI CHICKEN SALAD
  Categories: Main dish, Salads, Poultry, Low-fat
       Yield: 6 Servings
  
    6.00 tb Lime juice
    0.25 c  Honey
    3.00 ts Low-sodium soy sauce
    0.25 ts Red chile flakes
    2.00 ts Ginger root
            -- (very finely minced)
    2.00 c  Cooked chicken, shredded
    1.00 c  California dried figs
            -- sliced crosswise
    2.00    Green onions, thinly sliced
    0.25 c  Mint, chopped
    0.50    Cantaloupe; pared
            -- and cut into 1/2" cubes
    1.00    Red bell pepper
            -- cut into 1/2" cubes
    0.50    Cucumber; peeled, seeded,
            -- and cut into 1/2" cubes
   10.00    Iceberg lettuce leaves
    0.25 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%
   
   Source: Low-fat Recipes Featuring California Figs Reprinted with the
   permission of The California Fig Advisory Board Electronic format
   courtesy of Karen Mintzias
  
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