Chinese Chicken Salad with Pecans

By: Andie Mitchell

Serving Size: 4

Cook Time: 25 mins

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


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


  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.


Nutritional Facts:




23 g

Saturated Fat

2.5 g


210 mg


47 g


6 g