LIGHT STYLE : Lean Leftovers: The End of the Bird

After a high-fat, high-calorie Thanksgiving, you’ll appreciate this high-fiber, low-fat salad that uses leftover turkey.

This main-dish salad depends on figs, papayas, green pepper, cucumbers and red chiles to flavor the dish without adding excess calories.

TURKEY THAI SALAD

2 cups cooked turkey or chicken, cut in bite-size pieces

1 cup dried figs, sliced crosswise

2 green onions, thinly sliced

6 tablespoons lime juice

1/4 cup honey

3 tablespoons low-salt soy sauce

1/4 teaspoon crushed hot red pepper

2 teaspoons finely minced ginger root

1/4 cup chopped mint leaves

1 ripe papaya, peeled, seeded and cut into 1/2-inch cubes

1 sweet red pepper, cut in 1/2-inch cubes

1/2 cucumber, peeled, seeded and cut into 1/2-inch cubes

Red leaf lettuce

1/4 cup coarsely chopped roasted peanuts, optional

Mint sprigs for garnish

Place turkey in medium bowl. Add figs and green onions. Combine lime juice, honey, soy sauce, crushed pepper flakes, ginger and mint in small bowl. Pour over turkey and marinate in refrigerator 1 hour.

When ready to serve, combine turkey with papaya, sweet pepper and cucumber. Arrange lettuce on chilled platter. Mound turkey salad in center. Sprinkle with peanuts. Garnish with mint sprigs. Makes 6 servings.

Each serving contains about:

254 calories; 299 mg sodium; 38 mg cholesterol; 6 grams fat; 37 grams carbohydrate; 16 grams protein, 6 grams fiber 18% calories from fat.