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Thai Chicken Salad With Figs – Pacific Coast Farmers' Market Association

Thai Chicken Salad With Figs

Printable version of this recipe.


6 tablespoons lime juice
1/4 cup honey
3 teaspoons soy sauce (light)
1/4 teaspoon red pepper flakes (crushed)
2 teaspoons ginger (peeled, finely minced)
1 cup figs (dried, stems removed, cut in eighths)
2 green onion (thinly sliced)
1/4 cup mint (freshly chopped)
1/2 small cantaloupe (seeded, pared, cut julienned, about 2 cups)
1 red bell pepper (seeded, julienned, about 1-1/2 cups)
1 small cucumber (peeled, seeded, julienned, about 2 cups)
Mixed salad greens
mint (for garnish)


To make the dressing, whisk the first five ingredients together and set aside.

In a large salad bowl, or individual salad plates, assemble the salad by layered the mixed greens, cantaloupe, red pepper and cucumber..

Top with chicken, figs, onion and chopped mint.

Drizzle with dressing and garnish with mint sprigs.

Type of Dish