1. In a large bowl, whisk together the fish sauce, honey, rice vinegar, red pepper flakes, lemongrass, lime juice, and minced garlic until well combined.
2. Add the sliced chicken strips to the bowl and toss them in the marinade mixture until they are fully coated. Let it marinate for at least 30 minutes.
3. While the chicken is marinating, prepare the remaining ingredients by chopping the cilantro, red onion, mixed greens, dried figs, and almonds.
4. In a separate bowl, mix together the chopped cilantro, red onion, and mixed greens.
5. Once the chicken has finished marinating, add it to the salad mixture and toss everything together until it is well combined.
6. Serve the figgy thai chicken salad immediately or chill it in the refrigerator for later.
Tips:
- For a spicier salad, increase the amount of red pepper flakes used.
- If you don't have dried figs on hand, you can substitute them with fresh figs.
- To make this recipe gluten-free, be sure to use unsalted almonds and skip the fish sauce if it contains soy.