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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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.
How to Make a Fig Arugula and Prosciutto Salad
Today, I am showing you how to make a Fig Prosciutto Parmesan Salad. For this Arugula recipe, ripe figs are crosscut and squeezed on the base to reveal some of the flesh. The prepared figs are combined with a few leaves of arugula or mache and shaved Parmigianino Reggiano. The combination of flavors in this recipe couldn't be better.
★☆★ RECIPE INGREDIENTS & LINKS ★☆★
Fig Prosciutto Salad ingredients: 0:32
Fig Prosciutto Salad method: 1:01
Print the full recipe:
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Reel Flavor - Fennel, Fig & Prosciutto Salad
reelflavor.com - This salad was inspired by a fig, fennel and Serrano ham sandwich I had for lunch the other day. I loved how this recipe turned out. It's healthy and delicious! Please excuse my shaky hands in the video when I'm working with the fennel. This was actually my first time to cook with it. I love how fennel has a slight licorice smell and flavor to it that's not too overbearing. It gives this recipe a very unique flavor, and I recommend that you give it a try.
The Jennifer Aniston Salad: Explained by Jennifer Aniston!
Jennifer Aniston explains what the Rachel salad was actually made of.
Full episode here:
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How to Make a Chicken & Fig Salad With Marmalade Dressing | Food | Great Home Ideas
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.