¼cuppecan butter(recipe above, or substitute another nut butter)
1tsptoasted sesame oil
Chinese Chicken Salad
4ozdried thin rice noodles (¼ of a 16-oz package)
4cupschopped romaine lettuce
4 cups chopped iceberg lettuce
2scallions, finely chopped
¼cuppecans, toasted and chopped
½cupcrispy wonton strips
2cups chopped rotisserie chicken breast
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.
**One serving of pecans (28g) has 18g unsaturated fat and only 2g saturated fat.