How To make Figgy Thai Chicken Salad
6 tb Lime juice
1/4 c Honey
3 ts Low-sodium soy sauce
1/4 ts Red chile flakes
2 ts Ginger root
(very finely minced) 2 c Cooked chicken, shredded
1 c California dried figs
:
sliced crosswise 2 Green onions, thinly sliced
1/4 c Mint, chopped
1/2 Cantaloupe; pared
and cut into 1/2" cubes 1 Red bell pepper
:
cut into 1/2" cubes 1/2 Cucumber; peeled, seeded,
and cut into 1/2" cubes 10 Iceberg lettuce leaves
1/4 c Roasted peanuts (optional)
:
(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. 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
How To make Figgy Thai Chicken Salad's Videos
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Karen’s creating a delicious chicken salad bursting with greens and herbs. Served with a zingy marmalade dressing, this stress-free dish is perfect for outdoor entertaining.
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Ingredients: For 2 servings
Chicken with bones: 1/2 kg
Salt: 1 teaspoon
Black pepper powder: 1 teaspoon
Oil: 1 tablespoon
Diced cucumber: 2 tablespoons
Diced capsicum: 2 tablespoons
Grated carrot: 2 tablespoons
Shredded cabbage: 2 cups
Onion rings: few
Tomato sauce: as per the requirement
Mayonnaise: as per the requirement
1. Add chicken to a pan.
2. Add 1/2 cup water, salt and black pepper powder.
3. Mix well and close the lid.
4. Cook on medium to low flame till the chicken gets tender.
5. Cook till the water is dried.
6. Remove and discard the bones and shred the chicken.
7. Add 1 tablespoon oil and stir fry the chicken for 2 to 3 minutes.
8. Into a serving plate, spread 1 cup shredded cabbage, 1 tablespoon diced cucumber, 1 tablespoon diced capsicum, 1 tablespoon grated carrot, few onion rings and half of the fried chicken.
9. Drizzle tomato sauce and mayonnaise over the top.
Chicken Salad is ready. Serve as it is.
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Autumn Salad Recipe
Cooking with Chef Chef Ati - Autumn Salat Recipe - Episode 3
Preparation time : 10 min
Ingredients :
100 g - Salat Mix
150 g - Cherry Tomatoes
100 g - Dry Fig
1 - Avocado
1 - Lemon
1 - Tea Spoon Salt
1/2 - Tea Spoon Black Pepper
Basil
Fig Balsamic
Enjoy!
ChefChefAti started ‘cooking with ChefAti’ based on the passion of how to learn about eating healthy as it takes a big part in our everyday life.
On this journey we’ve collected many healthy, tasty and fresh recipes that we decided to share them with you.
We want to spread the love for healthy food and teach you how to make some delicious meals.
We hope you will enjoy it!!!
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Fig salad
This week on In Season's Chef Coco makes us a delicious Autumn fig salad.
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Grilled Chicken Salad with Roasted Peppers, Baby Spinach, and Fig Vinaigrette, a true masterpiece that combines the smoky flavors of grilled chicken with the vibrant sweetness of roasted peppers and the crisp freshness of baby spinach. Tossed in a delectable Fig Vinaigrette, this dish is a harmonious blend of textures and tastes that will leave you craving more.
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