Chinese Chicken Salad with Pecans
Photo courtesy of Andie Mitchell

Chinese Chicken Salad with Pecans

Submitted by: Andie Mitchell

Restaurant-worthy salad with loads of savory-sweet flavor and plenty of crunch.

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

  1. 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.
  2. 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.

 

Nutrition facts

Calories

490

Fat

23 g

Sat Fat

2.5 g

Sodium

210 mg

Carbs

47 g

Fiber

6 g

Protein

28g

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