Figgy Thai Chicken Salad 6 tablespoon lime juice 1/4 cup honey 3 teaspoon low-sodium soy sauce 1/4 teaspoon red chile flakes 2 teaspoon ginger root minced 2 cup cooked chicken shredded 1 cup california dried figs sliced crosswise 2 green onions thinly sliced 1/4 cup mint chopped 1/2 cantaloupe pared and cut into 1 1 red bell pepper cut into 1/2 cubes 1/2 cucumber peeled, seeded, 1 and cut into 1/2 cu 10 iceberg lettuce leaves 1/4 cup roasted peanuts coarsely chopped 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. Yield: 6