Figgy Thai Chicken Salad - serve 6

6 tbsp lime juice
1/4 cup honey
3 tsp low-sodium soy sauce
1/4 tsp red chile flakes
2 tsp ginger root very finely 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 ½" cubes
1 red bell pepper cut into ½" cubes
1/2 cucumber, peeled, seeded and cut into ½" cubes
10 Iceberg lettuce leaves
1/4 cup roasted peanuts (optional)
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.