Ingredients
For the dressing:
¼ cup pecan butter
1 tablespoon rice vinegar
1 tablespoon honey
1 teaspoon toasted sesame oil
1 ½ teaspoons soy sauce
2 tablespoons warm water (to thin – more if needed)
For the salad:
4 oz dried thin rice noodles (¼ of a 16-oz package)
4 cups chopped romaine lettuce
4 cups chopped iceberg lettuce
2 scallions, finely chopped
1 cup bean sprouts
¼ cup toasted pecan pieces
½ cup crispy wontons
1 cup mandarin oranges
2 tablespoons sesame seeds
2 cups chopped rotisserie chicken breast
Process:
- For the dressing: In a medium bowl, whisk all ingredients (except for water) until smooth. Add 2 teaspoons of warm water and whisk until incorporated. Add more water, 1 teaspoon at a time, until you reach a thick yet pourable consistency.
- For the salad: Cook the rice noodles according to package instructions. Once cooked, drain and then transfer to a bowl with cold water (to keep them from sticking). In a large bowl, toss the romaine and iceberg lettuces, scallions, bean sprouts, pecans, crispy wontons, mandarin oranges, sesame seeds. Divide the salad among 4 plates, top each with ½ cup chicken, and serve alongside dressing.
Nutritional Facts:
Calories
490
Fat
23 g
Saturated Fat
2.5 g
Sodium
210 mg
Carbs
47 g
Fiber
6 g
Protein
28g
