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 and chopped pecans
- ½ cup crispy wontons
- 1 cup mandarin oranges
- 2 tablespoons sesame seeds
- 2 cups chopped rotisserie chicken breast
Method
- 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.
