Figgy Thai Chicken Salad

Yields:	6 servings
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	Preparation	25 minutes
	Ready In	25 minutes

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6	tablespoons	lime juice
1/4	cup	honey
3	teaspoons	soy sauce, sodium reduced
1/4	teaspoon	red pepper flakes
2	teaspoons	ginger root	very finely minced
2	cups	chicken	cooked, shredded
1	cup	figs	california dried, sliced crosswise
2	each	scallions, spring or green onions	thinly sliced
1/4	cup	mint	chopped
1/2	each	cantaloupe	pared and cut into 1/2 inch cubes
1	each	sweet red bell pepper	cut into 1/2 inch cubes
1/2	each	cucumber	peeled, seeded, and cut into 1/2 inch cubes
10	each	iceberg lettuce	leaves
1/4	cup	peanuts	roasted, optional, coarsely chopped
1	x	mint sprigs	for garnish, optional