Chinese Chicken Salad with Pecans

Yield: 4 Servings Prep Time: 25 mins

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

By Andie Mitchell

Ingredients

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.

Did you know?

With only 4g of carbs per serving, pecans fit into plant-based diets, a keto diet, a Mediterranean diet, and more!